Salmon Fillet in Courgette Nest

Summary

Ingredients

• 2 salmon fillet (s), approx. 00 g each
• 300 g zucchini
• 1 lemon (s), organic
• 2 sprigs rosemary, fresher
• salt and pepper
• some olive oil

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Instructions

1. For the two packets, lay out 2 sheets of baking paper and brush in the middle with a little olive oil. Wash the fresh salmon with the skin and remove any bones that may still be present. Then place the salmon in the middle of the baking paper.
2. Use a spiral cutter to cut the zucchini into a spaghetti shape. If a spiral cutter is not available, the zucchini can also be cut into very fine strips with a knife or a vegetable peeler. Now place the raw zucchini spaghetti around the salmon.
3. Drizzle the salmon and zucchini with olive oil - lime oil d`Oliva also goes very well, salt and pepper. Then place two thin lemon wedges and a sprig of rosemary on each salmon fillet.
4. Now close both parcels at the top by folding them several times and tie on both sides using kitchen twine so that the candy parcels are tightly sealed.
5. Preheat the oven to 180 ° C (convection) and place the salmon packets in the oven for approx. 15-20 minutes. Make sure that the cooking time is not exceeded, otherwise the fish will get dry.
6. In summer you can also cook the salmon very well on the grill using indirect heat.