התמונה להמחשה בלבדBaked Salmon with Spring Vegetables in Parchment
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In baked salmon with spring vegetables in parchment, salmon fillets, medium lemons and bulb fennel are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Heat the oven to 180°C and position a rack in the centre before you begin.
- 2Zest one lemon into a bowl, then halve it and squeeze the juice into the bowl.
- 3Repeat with the second lemon, then discard the spent lemons.
- 4Cut the remaining lemon into thick slices, removing any seeds.
Chef tips
Have the oven fully heated before the dish goes in, then rely on the stated texture and colour cues as well as the timer. Leave it to cool for the directed time before slicing, filling or decorating.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In baked salmon with spring vegetables in parchment, salmon fillets, medium lemons and bulb fennel are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.