Wild salmon with tomatoes and zucchini
For 2 persons:
- 2 FEMEG wild salmon fillets (250g)
- 12 small tomatoes
- 1 zucchini
- 1 small onion
- 1 lemon
- 2 tablespoons olive oil
- 1 tsp sugar
- salt, pepper
Defrost the salmon fillets, rinse and pat dry. Wash the vegetables. Halve the tomatoes and slice the zucchini and onion. Squeeze the garlic and remove the stem from the thyme.
Mix zucchini, onion and olive oil. In another container, mix the tomatoes with garlic, thyme and sugar as well.
Lay out two sheets of baking paper. First spread the zucchini, then the tomatoes and finally one piece of wild salmon per package. Place a piece of lemon on top of the fish and fold the package.
Cook the parcels in the oven for about 25-30 min at 180°C convection oven.