Prep time: 20 minutes — Cook time: 20 minutes — Total time: 40 minutes — Serving: 2 people
Description
Simple recipe easy yet delicious salmon with vegetables wrapped in tin foil packs. One of the easiest ways to prepare salmon in the oven and it just tastes amazing. Let’s make a healthy, tasty, and quick dinner!
Ingredients
Salmon Packs
0.71 oz (20 g) butter
7.94 oz (225 g) salmon filet
2 garlic cloves
1.06 oz (30 g) cherry tomatoes
1.76 oz (50 g) broccoli
salt/pepper
Pasta
8.82 oz (250 g) fresh fettuccine
1 vegetable bouillon cube
4.41 oz (125 g) mascarpone cheese
1 lemon
0.5 bundle fresh dill
Directions
- Preheat oven to 390 F (200 C).
- Cut tin foil into 8x8 inch squares. One square per salmon filet.
- Spread butter onto each piece of tin foil. Place one salmon filet onto each piece.
- Grab your favorite KUMA knife and smash and cut garlic into fine pieces. Add this on top of all salmon filets and generously sprinkle salt and pepper over them.
- Slice broccoli into thin slices and cut cherry tomatoes into halves.
- Place vegetables on top of salmon and then close the tin foil packs.
- Bake your salmon packs for 20 minutes in the preheated oven.
- Meanwhile cook pasta after packaging instructions in generously salted water. Add a vegetable bouillon cube into the pasta water as it boils.
- When pasta is cooked pour the pasta water into a separate bowl as we need this for our sauce.
- Now add mascarpone into the cooked pasta and stir around to incorporate. Add pasta water little by little until you have a consistency you like for the sauce.
- Taste with salt and pepper.
- Press lemon juice over and add fresh dill on top.
- When salmon packs are done, open them carefully as there’s hot steam inside. Add salt, pepper, lemon juice, and fresh dill. Serve with fettuccine and sauce next to steamed salmon and vegetables.
Recipe for salmon with veggies in tin foil packs
Here you get a recipe for delicious, tasty, and easy salmon packs baked in tin foil. The tin foil packs are stuffed with juicy salmon and vegetables. When you cook this way, the fish and veggies preserve their flavors and juices so this is a great method for avoiding dry salmon and keeping it nice and juicy. At the same time the nutrients are also protected, so basically you get more juicy food, more flavor, and more nutrients. Not a bad way to cook, right?
It’s so easy as you just rip off a good piece of tin foil and most of the cooking happens inside the wrapping, so you also don’t need to clean up a lot after cooking.
For our salmon packs we’ve made a delicious little pasta fettuccine with a savory sauce made on mascarpone cheese, fresh lemon, fresh dill, and pasta water with bouillon. This pasta compliments the salmon packs perfectly and it’s great because you can quickly whip up this pasta while the salmon packs are cooked in the oven.
Salmon as weekday dinner or when you have company
One great things about this dish is that it works well both as a quick workday dinner or when you want to serve something special for your guests. The salmon pretty much minds its own business in the oven, so most of the cooking you’re doing is making the pasta and sauce. That way you won’t have to spend a lot of time in the kitchen.
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