Vanessa Ortega

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Salmon wallpaper in the pan

25 mins
20 mins
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Delicious dish of juicy salmon spiced with an aroma that you will love, as it will be perfumed with the leaves of basil, mint and garlic. Leaving as a result a juicy salmon fillet with an exquisite flavor. You have to try it.
Learn more about Vanessa Ortega


2 portions
  • 4 salmon fillets, 220g each
  • 2 onions, cut into thin slices
  • 5 tomatillos, cut into thin slices
  • 1/2 cups parsley
  • 12 Basil leaves
  • 10 leaves peppermint
  • 5 cloves garlic, finely chopped
  • 8 tablespoons olive oil
  • 8 lemons, just the juice
  • to taste salt and pepper
  • 1 cup Water
  • enough aluminum foil


In a large bowl add the juice of the 8 lemons, the portion of 1 clove of finely chopped garlic and a pinch of ground black pepper, stir the mixture a little.
Add salmon fillets separately to marinate for 10 minutes (turn the salmon over after 5 minutes).
Slices onions and green tomatillos thinly sliced. Separate everything in 4 parts including the remaining finely chopped garlic .
Remove the salmon from the marinade and preserve the juice mixture.
On a sheet of aluminum foil add half a tablespoon of olive oil right in the center of the box and spread with your fingers as necessary to the size of the fillet, add half a portion of onion spread as a bed and place the salmon fillet on top.
On the fillet, spread 1 portion of chopped garlic , add 3 leaves of basil, 2 leaves of mint and place around the fillet a slice of sliced ​​green tomatillo. Add half a portion of onion to cover the fillet, spread two tablespoons of parsley and sprinkle 2 tablespoons of olive oil, two tablespoons of the marinade juice mixture. Salpimenta to taste.
Fold the foils of aluminum foil to close the preparation so that they completely cover and seal the fillet. Once all the fillets are prepared, in a saucepan or medium skillet, place the 4 steaks at high temperature, cover and let cook for 20 minutes.


Include on your plate a garnish of asparagus and potato chips baked with olive oil and parsley.


If you like more hydration of the fillets, after the first 10 minutes of cooking, add the cup of water to the bottom of the cooking pan and let it cook for another 10 minutes.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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