- 150g Salmon
- Diced vegetables (asparagus/zucchini/carrots/cherry tomato)
- Small pat of butter or 2 tsp olive oil
- 1 tbsp chicken stock
- Unwaxed parchment paper
- Minced garlic (optional)
- Minced onion (optional)
- Sea salt & chopped pepper
Directions
1. Preheat oven at 250 celcius for 15 minutes.
2. Put the salmon with skin side down on the parchment paper.
3. Pop in the diced vegetables & minced garlic & add in the butter.
4. Add the chicken stock & wrap up the parchment paper into a bag.
5. Bake at 210 celcius for 11-12 minutes.
