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566 kcal
35 min.
Recipe for Baked salmon in parchment with brussels sprouts and mushrooms
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Unlock Fitatu PremiumNaN g
566 kcal
2 kcal
566
35.3g
44.6g
5.9g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Salmon1.5× piece (150 g)
- Brussels sprouts6× piece (102 g)
- Limes25 g
- Mushrooms common1× piece (20 g)
- Olive oil2× tablespoon (20 g)
- Mustard, wholegrain0.5× teaspoon (5 g)
- Garlic0.5× clove (2.5 g)
- Erythritol0.5× teaspoon (2.5 g)
- Salt4× pinch (2 g)
- Pepper, black0.5× pinch (0.5 g)
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How to make Baked salmon in parchment with brussels sprouts and mushrooms
1. Fold a sheet of parchment paper like an accordion and tie it at both ends with string or thread.
2. Wash the salmon, pat it dry with paper towels, then split it halfway through so you can open it up.
3. Wash the Brussels sprouts and cut them into quarters, then slice the mushrooms.
4. In a small bowl, mix the olive oil, erythritol, crushed garlic, mustard, salt, and pepper.
5. Lay out the baking paper folded like an accordion, so that the sections between the folds create a pocket. Then place the salmon, Brussels sprouts, and mushrooms into the pocket.
6. Use a spoon or brush to coat all the ingredients with the prepared sauce.
7. Bake in an oven preheated to 180 degrees Celsius for 20 minutes.
8. Before serving, drizzle with lime juice.
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