Saumon au four aux légumes de printemps

Ingrédients

• 2 small potatoes (thinly sliced)
• 1/2 fennel bulb (thinly sliced)
• 8 asparagus spears
• 1 large carrot (thinly sliced)
• 1/4 cup fresh peas
• 2 salmon filets (6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons finely chopped dill (basil, oregano)
• 2 lemon slices (cut into halves)
• 4 teaspoons fresh lemon juice

Préparation

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Take 1 sheet of parchment paper, about 22 x 15 inches. Fold in half and cut into a half heart shape. Repeat with a second sheet and lay the sheets open.

3. 3

   Divide the vegetables between each sheet. First the sliced potatoes, then the fennel, the asparagus, carrots and then peas.

4. 4

   Season the salmon filet with salt and pepper, then sprinkle with the chopped herb mix.

5. 5

   Place 1 filet on top of each vegetable bundle and top each salmon with 2 half slices of lemon.

6. 6

   Drizzle each filet with the lemon juice.

7. 7

   Start at the round edge of the heart and fold edges over each other, pressing tightly. When you get to the end, fold and twist.

8. 8

   Place the packages onto a baking sheet and bake for 20 minutes.

9. 9

   You can serve in the paper by cutting down the center, or remove and plate.