Delicious Salmon Boat – Creamy Sauce Meets Colorful Veggies
Tender salmon baked gently in parchment paper, paired with a light herb sauce and colorful oven-roasted vegetables – this salmon boat is not only a feast for the eyes but bursting with flavor. It’s easy to make, healthy, and perfect for a light lunch or dinner. A recipe that brings pure comfort and satisfaction to your plate!
SAVORY DISHES
Ingredients (for 2 servings)
2 salmon fillets
1 lemon
2–3 carrots (or mixed heirloom carrots)
1 zucchini
1 red bell pepper
Salt, pepper
1 tsp paprika powder
1 garlic clove
1 tbsp butter
1 tbsp flour
approx. 250 ml milk
1 tsp dill (fresh or dried)
1 pinch nutmeg
Instructions
Step 1 – Prepare the parchment boats
Fold large sheets of parchment paper into small boats by pleating the sides and tying the ends together.
Step 2 – Prepare the lemon
Slice the lemon and place the slices on the bottom of each parchment boat.
Step 3 – Bake the vegetables
Clean and cut carrots, zucchini, and bell pepper into strips or pieces. Season with salt, pepper, garlic, and paprika powder. Spread on a baking sheet lined with parchment paper and bake at 160 °C (320 °F) for about 20 minutes.
Step 4 – Sear the salmon
Meanwhile, remove the skin from the salmon, season, and sear briefly in a hot pan. The inside should remain slightly raw.
👉Tip: Just before removing from the pan, add a squeeze of lemon juice for extra freshness.
Step 5 – Fill the boats
After 20 minutes, place the seared salmon on top of the lemon slices in the parchment boats. Add the roasted vegetables and bake for another 10 minutes.
Step 6 – Prepare the sauce
Melt the butter in a small pot. Stir in the flour until small lumps form. Gradually add milk while stirring, then bring to a boil until creamy. Season with dill, nutmeg, salt, and pepper.
Step 7 – Serve
Remove the salmon and vegetables from the oven, drizzle with the creamy sauce, and enjoy your aromatic salmon boats straight away.