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

• 50G Picard Chopped Flat Parsley
• 1 Kg Yellow/White Onion 1kg
• - Cooks & Co Sliced Mushrooms
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1kg 1kg Green Pepper
• 75Cl Mission Saint Vincent Bordeaux Blanc
• - Sunita Lemon Juice Organic
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 2 X 110G Chalk Stream Trout 2 Portions
• 480G Epicure Roasted Red Peppers
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Place 2 lb of trout, 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, 1/3 cup diced tomato, 1/4 cup diced green pepper, 1/4 cup chopped parsley, and 3 tablespoons roasted red peppers. Spread this mixture evenly over the trout.
4. 4. In a separate bowl, combine 1/2 cup white wine, 2 tablespoons lemon juice, 1 teaspoon salt, 1/4 teaspoon parsley, and 1/8 teaspoon pepper. Pour this mixture over the trout and vegetables.
5. 5. Wrap the aluminum foil over the trout and seal it tightly to create a packet.
6. 6. Bake in the preheated oven for 25 to 30 minutes, or until the trout flakes easily with a fork.
7. 7. Carefully open the foil packet to avoid steam, and serve the trout hot with the vegetable topping.