Salmon trout with vegetables — a complete main course. A perfect fish main dish for the whole family. Salmon trout baked in foil is a light option with little fat, made even tastier by the combination with seasonal vegetables. Slowly baked in the oven with a fragrant chopped herb mixture, this recipe preserves all the fish’s tenderness, delivering a healthy, flavor-rich dish. Preparing it is very simple: once brought to the table, its aroma will be impossible to resist!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients — Salmon Trout with Vegetables
- 1.1 lb (18 oz) salmon trout
- 1 tsp olive oil
- 1 piece carrot
- 1 sprig rosemary
- 1 small bunch parsley
- 1 clove garlic
- to taste salt
- 4 pieces sun-dried tomatoes (in oil)
Tools — Salmon Trout with Vegetables
- Mezzaluna (herb chopper)
- Aluminum foil
- Knives
- Scissors
- Food processor
- Baking dish
Steps — Salmon Trout with Vegetables
Prepare the aromatic chopped mixture: Start by washing and thoroughly drying the herbs. Peel the carrot, remove the ends and wash it. Prepare the garlic by removing the inner green shoot to make it easier to digest.
Blend the ingredients: In an electric mixer, combine the herbs (reserving half of the rosemary), the sun-dried tomatoes and a pinch of salt. Blend until you obtain a homogeneous, fragrant mixture.
Cleaning the salmon trout
Gutting and washing: Make sure the trout are completely gutted. Wash them thoroughly under cold running water and pat them dry with paper towels or a clean kitchen cloth.
Remove fins and scales: Using sturdy kitchen scissors, cut off the fins. Use a scaler (or the back of a knife) to remove the scales, working from the tail towards the head.
Assembling the foil parcel and cooking
Prepare the base: Place each trout on a sheet of parchment paper, set on top of a sheet of aluminum foil (this ensures a perfect seal without the aluminum touching the food directly).
Stuff and season: Fill the fish cavity with the chopped vegetable and herb mixture prepared earlier. Brush the trout’s surface with extra virgin olive oil and garnish with the remaining rosemary.
Seal the parcel: Carefully close the package, sealing the edges of both the parchment and the foil well so that the juices do not leak during cooking.Oven cooking
Bake: Place the parcels in a glass baking dish (or on a baking tray) and cook in a preheated conventional oven at 356°F for about 35-40 minutes. Cooking times may vary slightly depending on the size of the fish.
Resting: Once cooking is finished, remove the salmon trout from the oven. Let it rest for a minute before proceeding so the juices stabilize.
How to easily clean the cooked trout
Open the parcel: Carefully open the foil and parchment, being cautious of the hot steam to avoid burns.
Remove skin and waste: Remove the head and tail. With a small knife or a fork, gently make a slight incision along the back: you will see the skin come away very easily, almost “sliding” off the flesh.
Fillet precisely: Follow the natural line of the backbone with the tip of the knife. Gently lift the flesh outward, away from the central bone: this way you will obtain clean, intact fillets ready to enjoy.Once you have obtained the clean fillets, carefully place them on two pre-warmed flat plates. Recover the delicious chopped vegetables and sun-dried tomatoes from the parcel and distribute it over the fish: this topping, rich with cooking juices, will make every bite incredibly flavorful. Serve immediately your warm and aromatic salmon trout.
Have you tried this recipe? Let me know in the comments
Share Your Creation
Did you prepare this recipe too? I’d love to see your versions!
📷 Tag me on Instagram @camozzini.sonia or in the blog comments.
Together we can create a gallery of elegance and taste!
Follow me on all channels
Want more ideas like this? Find me:
⭐ On the official blog
⭐ On Instagram
⭐ On Pinterest
⭐ On Facebook
⭐ And of course on the new YouTube Channel
To not miss a single recipe, subscribe to the channel and the Facebook group Arte e Fantasia a Tavola: a space to share passions, tips and cooking moments.
Thanks for being here
Heartfelt thanks to those who visit these pages, leave a comment, a like or simply a thought. Cooking is love, beauty, sharing. And every visit, every word, every shared recipe is part of this small world made of taste and imagination.
See you in the next recipe!
With affection,
Sonia – Arte e Fantasia a Tavola
