Name: Salmon parcels with zucchini, asparagus & creamy garlic sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 400 g skinless salmon fillet, cut into 4 pieces; 2 small zucchinis, thinly sliced; 200 g asparagus, trimmed; 2 tbsp olive oil; Salt; Pepper; 5 large pieces of parchment paper; Kitchen string; 1 tbsp olive oil; ½ onion; 1 garlic clove, minced; 120 ml dry white wine; 120 ml chicken or vegetable broth (low sodium); 240 ml heavy cream (35%); 40 g grated parmesan; 2 tbsp chopped parsley

Salmon parcels with zucchini, asparagus & creamy garlic sauce

Servings

Preperation

15 minutes

Cooking

15 minutes

Waiting

Cut 4 large pieces of parchment paper and shape them into boats: Place each sheet horizontally in front of you. Fold the long sides toward the center and crease them 2–3 times downward. Then, twist the two short ends (like wrapping a candy) and tie them tightly with kitchen string to form a pouch that can stand upright.

Cut the salmon fillets into 4 equal pieces and season with salt and pepper.

In a bowl, toss the zucchini and asparagus with olive oil, a bit of salt, and pepper.

Fill each parchment pouch by placing a layer of vegetables at the bottom and one piece of salmon on top.

Place the pouches on a baking tray and bake in a preheated oven at 190°C (375°F) for 15 minutes.

While the salmon cooks, prepare the sauce. In a pan, heat 1 tablespoon of olive oil and sauté the onion and garlic until golden.

Add the wine, turn up the heat, and let it boil for 1 minute until the alcohol evaporates.

Pour in the broth and heavy cream. Simmer for 2–3 minutes until slightly thickened.

Add the parmesan and parsley, and stir until melted and the sauce is smooth.

Serve each pouch with a generous spoonful of the warm garlic cream sauce.