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Salmon Fillet with Vegetables Recipe

Salmon Fillet with Vegetables

A light and lovely serving of fish to celebrate Easter with. Fish fillets wrapped in herbs are baked and drizzled with a white wine and butter sauce. Simple but impressive!

  • Total Cook Time 45 mins
  • Prep Time 15 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Easy

Ingredients of Salmon Fillet with Vegetables

  • 1 salmon-de-skinned
  • 2 fennel bulb-sliced
  • 1/2 cup leeks-carrot and celery juliennes
  • 2-3 lemon slices
  • 1/4 cup parsley and thyme
  • A pinch coriander powder
  • 1 Tbsp butter
  • 1/4 cup dry white wine
  • Salt and pepper to taste
  • For the sauce:
  • 2 Tbsp vegetable stock
  • 1 Tbsp dry white wine
  • 1 Tbsp chopped thyme
  • 1 Tbsp butter
  • Salt and pepper to taste

How to Make Salmon Fillet with Vegetables

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1. Take a butter paper/parchment paper and lay fennel stems and lemon slices on it.
2. Place the fish on it and top with leeks. Season and add parsley, thyme and coriander seeds.
3. Finish with butter and fold the paper tightly leaving one side open.
4. Pour in the wine and then seal the paper completely. Place in a pan and bake for 10 minutes.
5. For the sauce, open the butter paper and separate the liquid from the fish on to a pan.
6. Heat it for 2 minutes and then add white wine. Now add thyme and butter.
7. Finally add the vegetable stock.
8. Place the fish on a serving dish, pour the sauce on top and serve.
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