Summary

Ingredients

• 4 salmon fillet (s), frozen
• 4 small carrots
• 1 large zucchini
• 8 sage leaves
• 2 tablespoon soybean oil or olive oil
• Salt and pepper, more colorful
• 8 thin lime slices or lemon wedges

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Instructions

1. Let the salmon fillets thaw slightly.
2. Peel the carrots and cut into 4 - 5 cm long sticks. Wash the zucchini and cut into 4 - 5 cm long sticks. Wash the sage leaves and pat dry. Marinate everything together in oil seasoned with salt and pepper for a few minutes.
3. Arrange a bed of vegetables on each of 4 sheets of baking paper (I use 2-in-1 enjoyment film - aluminum outside, baking paper inside) and place 1 fish fillet on each. Brush the fish with the rest of the oil and, if necessary, add salt and pepper. Place 2 thinly sliced lime slices on each of the fish.
4. Close the parcels tightly and place on the grill for 20 minutes, alternatively put in the preheated oven for 20 minutes at 200 degrees Celsius.