Chum salmon with herbs and vegetables in foil
Cooking time:
30 minutes
Active time:
10 minutes
Complexity:
Easy
Need to defrost
Thanks to the foil, the fish is especially tender and juicy, vegetables and herbs are lightly steamed, but do not boil, but remain crispy - it is very tasty!
See all recipes category Fish 
5
Recipe "Keta with herbs and vegetables in foil"
Ingredients for 3 servings
chum salmon steaks (pink salmon , sockeye salmon)
600 g
cherry tomatoes
150 g
bell pepper
150 g
parsley and dill
a few twigs
mint
2-3 sprigs
lemon juice
1 tbsp. spoon
salt
freshly ground black pepper
Step 1/3
Put the previously thawed fish on a double layer of foil, salt, pepper, add herbs, cherry and pepper chopped into rings, pour over lemon juice.
Step 2/3
Wrap the foil tightly with an envelope. Bake the chum salmon in the oven preheated to 190 degrees for 15-18 minutes.
Step 3/3
Transfer the finished fish to a plate along with vegetables and herbs. Add a leaf salad mix with a teaspoon of vegetable oil to the fish and a full light dinner is ready!
Ingredients for 3 servings
chum salmon steaks (pink salmon , sockeye salmon)
600 g
cherry tomatoes
150 g
bell pepper
150 g
parsley and dill
a few twigs
mint
2-3 sprigs
lemon juice
1 tbsp. spoon
salt
freshly ground black pepper
Nutritional value per 100 g
Calories
111 kcal
Proteins
17 g
Fats
3 g
Carbohydrates
2 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
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