Herb-Baked Salmon With Vegetables Recipe

About this recipe

A delicious pescatarian dinner featuring tender baked salmon topped with a medley of fresh vegetables and herbs, perfect for a wholesome and satisfying meal.

Ingredients

• 25 g Parsley
• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 250 g Organically Grown Green Capsicum
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 pc (50 g) On1Y Pepper Grinder
• 125 g Red Bell Pepper
• 80 g Knorr Vegetables Stock Cubes
• 150 g Big Sam'S Norwegian Salmon
• 100 g Catch Sprinklers - Iodized Table Salt
• 315 g Greentokri Sun Dried Tomatoes In Oil

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Place 2 lb of salmon, skin side down, in a baking dish that has been greased or lined with aluminum foil.
3. 3. In a bowl, mix 2/3 cup chopped onion, 1 1/2 cups sliced mushrooms, 1/4 cup diced red bell pepper, 1/4 cup diced green pepper, 1/4 cup chopped parsley, and 3 tablespoons sun-dried tomatoes. Spread this mixture evenly over the salmon.
4. 4. In a separate bowl, combine 1/2 cup vegetable stock, 2 tablespoons lemon juice, 1 teaspoon salt, 1/4 teaspoon parsley, and 1/8 teaspoon pepper. Pour this mixture over the salmon and vegetables.
5. 5. Wrap the aluminum foil over the salmon and seal it tightly to create a packet.
6. 6. Bake in the preheated oven for 25 to 30 minutes, or until the salmon flakes easily with a fork.
7. 7. Carefully open the foil packet to avoid steam, and serve the salmon hot with the vegetable topping.