Mediterranean Salmon
with feta, cherry tomatoes and lemon (2 servings)
Supersimpele, lekkere recepten voor elk moment van de dag, inclusief receptkaart en geportioneerde ingrediënten.
Zalm van de barbecue! Door de vis in aluminiumfolie te verpakken plakt deze niet aan het rooster én blijven de smaken mooi behouden: zoute feta, frisse citroen en umami cherrytomaten!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Salmon fillet
(Contains Vis)
2 piece
Lemon
1 piece
Courgette
125 g
Red cherry tomatoes
75 g
Feta
(Contains Melk (inclusief lactose))
1 sachet(s)
Sicilian-style herb mix
Not included in your delivery
½ tablespoon
Honey [or plant-based alternative]
2 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Slice the courgette and lemon.
- Halve the cherry tomatoes.
- Add the Sicilian-style herb mix, olive oil and honey to a small bowl and mix well and season with salt and pepper.
- Divide the lemon over two pieces of parchment paper.
- Pat the salmon dry with a paper towel and place on top of the lemon.
- Divide the vegetables over the pieces of parchment paper.
- Drizzle the herb-oil on top of the salmon and vegetables. Season to taste with salt and pepper.
- Preheat the barbecue (see Tip).
- Prepare two pieces of aluminium foil.
- Fold the parchment paper over the salmon, then seal it in aluminium foil.
- Roast the salmon on the barbecue for 10 - 15 minutes.
Tip: you can also roast the salmon in a preheated oven at 200°C. The preparation method will remain the same.
- Remove the aluminium foil and unfold the parchment paper.
- Transfer the salmon and roasted vegetables to a serving tray.
- Crumble the feta on top of the salmon.