Salmon en papillote with mixed vegetables
- Gluten Free
- Lactose Free
- Energy Kcal 421
- Carbohydrates g 6.7
- of which sugars g 6
- Protein g 32
- Fats g 29.6
- of which saturated fat g 6.14
- Fiber g 8.3
- Cholesterol mg 52
- Sodium mg 675
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 45 min
- Serving: 4
- Cost: Low
PRESENTATION
If you're hunting for a dish that truly captures the heart of Italian cuisine, salmone al cartoccio con verdurine miste is it. It's all about fresh ingredients, really. Salmon wrapped with a colorful mix of zucchini, artichokes, and eggplant—super tasty. As the fish cooks in its little package, the aromas of the herbs and veggies just meld together. Imagine biting into salmon that's moist and almost melting, each taste bursting with freshness thanks to the magic of Italian olive oil.
In different regions of Italy, you might find some variations. Up north, locals might add potatoes or fennel, while down south, it's more about zucchini and eggplant. This diversity really shows how the cartoccio style captures the unique regional flavors, keeping the salmon extra juicy and the veggies perfectly soft. People love pairing salmone al forno with a crisp salad or a slice of bread. Or just on its own, for sure. If you’re craving a ricetta salmone con verdure that's simple yet satisfying, this one's spot on every time.
Here's the deal: the beauty of salmone al cartoccio is in its versatility and ease. Whether you're prepping a family meal or a special dinner, the colors and flavors make it feel like a treat. Honestly, each bite is a reminder of why this dish is a staple in Italian homes. The veggie blend not only amps up the taste but also adds that visual appeal—making your meal feel special, even on an ordinary night. It's a recipe that proves you don't need tons of effort to enjoy something really, really good. Keep this salmone al cartoccio ricetta facile in your back pocket for a quick, delicious dinner that'll definitely impress. And, you know, can't go wrong with that.
- INGREDIENTS
- Ingredients for 4 salmon fillets
- Salmon steaks 1.9 lbs (860 g)
- Capers 4 tsp (20 g)
- Black olives 2.1 oz (60 g) - pitted
- Artichokes 5
- White zucchini 1 ¾ cup (200 g)
- Round eggplants 1 - violet
- Dill 1 bunch
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Salmon en papillote with mixed vegetables
To prepare the salmon en papillote with mixed vegetables, soak the capers in a small bowl of water for 5 minutes 1 and meanwhile wash the vegetables under fresh running water. After the necessary time, drain the pitted black olives 2 and the capers, washing them well with water, and set aside. Slice the zucchinis to a thickness of 0.4 inches or, if they are rather small, into cubes 3.
Cut the eggplant in half 4, then into slices, and then reduce it into 0.4 inch cubes 5. How to clean artichokes, remove the tips, cut them in half, and then into 4 wedges 6;
as you cut the artichokes, put them to soak in a bowl with water and lemon and set aside 7. Take the salmon, run your fingertip along the flesh to check for any remaining bones and remove them with the help of kitchen tweezers if necessary 8; then with a knife, divide it into 4 fillets weighing 7.6 oz each 9.
At this point, you can prepare the papillote: in a high-sided baking dish, lay down a piece of aluminum foil at least 12 inches long and on top of it a slightly shorter piece of parchment paper 10. Place a salmon fillet and 1/2 cup of zucchinis on it 11; drain the artichokes cut into cubes from the acidulated water and add 1/4 12.
Add 1 tsp of capers 13, 1 tbsp of black olives, dill 14, and 1/4 of the eggplants cut into chunks 15; season with salt and pepper to your liking.
Finish by pouring a teaspoon of oil and then close the papillote 16, first joining the edges of the parchment paper 17 and then sealing the aluminum well 18.
Close the two lateral ends as candy wrappers 19, then repeat the operation for the remaining 3 salmon fillets. Bake in a preheated static oven at 302°F for about 40 minutes (or in a fan oven at 266°F for 30 minutes). When the fillet is ready 20, remove from the oven and serve the salmon en papillote with mixed vegetables piping hot 21.