Description
Not the most original method of cooking salmon, but the most successful. The fish turns out juicy and tender with a slight acidity. Suitable for the holiday table, or as a lunch at work. Ideal for those who are watching their diet and the number of calories eaten. 100 gr. fish 120 kcal, proteins-126, fat-44, carbohydrates 17.
Ingredients
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Salmon
600 g
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Onion
100 g
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Carrots
100 g
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Lemon
20 g
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Garlic
1 clove
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Salt
-
Sunflower oil
1 tsp
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Greens
-
Allspice
Cooking
Wash the salmon under water, remove the scales, cut off the head, fins and remove all the innards. Make transverse incisions on the skin. Season with salt and pepper.
Onions and lemon cut into thin half-rings, carrots and garlic thin slices.
Onion and carrot stir, add salt and pepper, if desired, dill and/or parsley.
Slits on the fish, insert lemon slices and garlic. Lay the foil, brush with vegetable oil, place the fish. Belly stuffed onions and carrots.
Cover with foil and bake in the oven for 30 minutes at a temperature of 160-170 degrees. Then remove the foil and cook for another 10 minutes. It turns out very delicious!
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