Baked Salmon with a Hint of the Tropics
Wrapping a salmon steak in paper or a fig leaf (the coconutty aroma is a shocker) is a crazy trick to the best Spanish baked salmon ever. Tender, moist, fall-apart flaky. It’s so easy you will wonder why you haven’t tried this before.
Ingredients
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Prepare the potatoes: Cut the potatoes into bite-sized chunks and place them in a bowl.
Add the garlic cloves (with skins on) and the roughly chopped fresh herbs.
Drizzle a healthy dose of extra virgin olive oil over the potatoes, garlic, and herbs.
Season with salt and pepper. Gently toss to ensure everything is coated.
Transfer the mixture to a baking dish and bake in the preheated oven for 30 minutes.
Prepare the vegetables: Cut the summer squash (zucchini) and bell peppers into desired sizes.
Place them in the same bowl used for the potatoes. Season with salt, pepper, and more olive oil. Toss to coat.
Prepare the salmon: Slice the salmon into individual portion-sized pieces.
Place a fig leaf (shiny side down) on a table.
Put a piece of salmon in the center of the leaf.
Drizzle with a touch of olive oil and sprinkle with salt and pepper.
Add some chives for a touch of spicy sweetness.
Fold the fig leaf around the salmon and secure it with a toothpick. Wrap the bundle with twine.
Bake the salmon and vegetables: When the potatoes have 12 minutes left to bake, place the wrapped salmon and the seasoned vegetables on a cookie sheet.
Put them in the same oven at 350 degrees Fahrenheit for 12 minutes.
Cut fresh tomatoes into wedges and dress them with your favorite dressing (olive oil, salt, and pepper).
After 30 minutes, remove everything from the oven.
Remove the twine and toothpick from the salmon bundle.
The salmon should be beautifully cooked and infused with the coconut fragrance of the fig leaves.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
