Baked pink salmon with vegetables in the oven - lick your fingers

Kitchen appliances and utensils: oven, cutting board, knife, baking dish, baking sleeve, plates.

Ingredients

Step cooking

1. Take pink salmon (about 1 kg). Defrost it. We cut the fins. Cut off the head and tail (they are useful for cooking fish soup). Cut the abdomen and carefully take out the insides. In our case, a female with caviar came across. Carefully separate the caviar. It can be salted. We wash the resulting carcass of fish. We make shallow cuts across the ridge on both sides.
   
2. My lemon, scald. To squeeze as much juice as possible, squeeze the lemon to the cutting board with your palms and roll it along the board (do not put too much effort). During this procedure, all chambers, all segments are broken inside the lemon, and it becomes soft. Now take a lemon and cut it in half. In order to avoid squeezing lemon seeds into a dish or sauce when squeezing lemon juice, during squeezing the juice, slightly cut the lemon slice to the palm of your hand. Natural finger furrows will release a lemon, and the bones will remain in the palm of your hand. Turning the lemon a little, we squeeze the juice out of it. The second half of the lemon will go to the decoration. Mix the juice of half a lemon, salt (to taste) and black pepper (to taste). With this marinade we rub the fish on both sides, as well as inside the abdomen.
   
3. We clean and wash 2-3 medium onions and cut them into rings. We clean and wash one large carrot and also cut it into rings. Three Bulgarian medium peppers, wash, clean the cores and seeds, rinse with water. Cut into large strips. I wash six small tomatoes and put them on a plate.
   
4. Take a baking sleeve. We measure the length a little more than the baking dish and cut it off. We tie one side of the sleeve and start spreading vegetables, distributing them over the entire surface of the mold. We leave some of the pepper for later.
   
5. We spread the pickled fish in the sleeve, on the sides we spread out the remaining bell pepper, about a glass of frozen corn and tomatoes cut in half. In the cuts of the fish, insert the half rings of lemon.
   
6. Sprinkle fish with dried parsley on top of the fish. Dried parsley, if desired, can be replaced with any other dried herbs or a mixture of them, such as "Provencal herbs" or "Italian herbs." Then cooked pink salmon will turn out even more aromatic. Tie a bag. We send to the oven, preheated to 180 degrees, for 30 minutes.
   
7. After 30 minutes, remove from the oven, open the sleeve for baking and spread on a plate. Vegetables and fish are well baked. Of course, pink salmon are a bit dry. But we specifically did not add any oils and sauces, and prepared it in our own juice. Before serving, put the stewed vegetables on top of the fish and pour the juice that stood out during the stewing process. Let the fish stand like this, soak, and then it will be more juicy.
   

Video recipe

This video shows the process of baking pink salmon with vegetables in the oven.

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