Grilled Salmon Steak with Vegetables
Cooking time
25
Portions
1
Grilled salmon steak on a bed of seasonal vegetables is a perfect quick lunch or dinner. Baked in parchment or foil, the fish stays moist and absorbs bright notes of thyme and lemon. Simple to prepare, it delivers a flavorful, elegant meal in about 20 minutes.
Caloric content: 350kcal
Ingredients
Preheat oven and chop vegetables
Preheat the oven to 180°C (350°F). Slice the zucchini into rounds, cut the pepper into large pieces, halve the tomato, and peel the onion, dividing it into six wedges. Transfer the vegetables to a bowl (bowl), season with salt and pepper, add thyme leaves and a little olive oil, and toss to combine.
Prepare the steak and assemble the packet
Season the salmon steak with salt and pepper on both sides. On a sheet of parchment place the prepared vegetables, add the half lemon, then set the fish on top. Drizzle a little more olive oil over the fish. Fold the parchment into a tight parcel so steam cannot escape.
Bake and serve
Place the parcel on a baking sheet or in a dish (dish) and bake on grill setting at 180°C for about 15 minutes. If using an open grill or thin foil, increase the time to 20–25 minutes. After baking, open the parcel, sprinkle with sesame seeds and pour over the lemon juice collected inside. Serve hot.
Serve the steak hot, sprinkled with sesame seeds and drizzled with the lemon juices collected in the parcel. Store leftovers in the refrigerator for 1–2 days and reheat gently to avoid drying the fish. Variations: swap salmon for trout or add other seasonal vegetables to the bed.
