Lemon and Rosemary Salmon en Papillote #FreshTastyValentines
Lemon and Rosemary Salmon en Papillote #FreshTastyValentines takes about 30 minutes from beginning to end. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 205 calories, 25g of protein, and 8g of fat per serving. This recipe serves 4. For $3.16 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. This recipe from Curious Cuisiniere requires rosemary, ground pepper, salmon fillets, and lemon zest. 51 person have made this recipe and would make it again. With a spoonacular score of 98%, this dish is great. Similar recipes include French in a Flash: Salmon with Summer Tomatoes and Rosemary en Papillote, Salmon With Lemon Capers and Rosemary, and Salmon with Lemon, Capers, and Rosemary.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 lb green beans, stemmed
¼ tsp ground black pepper
1 lemon sliced thin (use a lemon with a thin layer of white pith)
1 lemon, zested and halved
3 sprigs of fresh rosemary (or 2 tsp dry)
1 lb salmon fillets, roughly 1 inch thick (or individual 4 oz fillets per person)
½ tsp salt
Equipment:
oven
baking paper
aluminum foil
baking sheet
Cooking instruction summary:
Preheat your oven 450F.Cut parchment paper or aluminum foil to make four large rectangles (roughly 16x18 inches). (If you are using one larger fillet and cooking everything in one packet, you will need a larger piece of parchment or aluminum foil.)With a short side of the rectangles of parchment close to you, place lb of green beans in a strip from left to right across the center of each rectangle of parchment paper. Season the beans with a sprinkling of lemon zest, salt, and pepper. Strip one rosemary sprig of the leaves and scatter the leaves over the beans. Place the salmon over the green beans, skin side down. Lightly salt and pepper the salmon. Squeeze a little juice from the zested lemon halves over the salmon and place 3-4 lemon slices over top of the fillet. Lay a half of a rosemary sprig over top of the salmon.Bring the two short edges of the parchment paper up and over the salmon to meet at the center. Fold them over each other several times to create a tight seal. Then fold the edges of each of the sides over themselves to seal them and tuck the folded edges under the parcel.*Place the packets on a baking sheet. Bake for 15- 20 minutes, depending on the thickness of your fillet. (A fillet closer to 1 inch or more will need closer to 20 minutes in the oven.)Serve with rice, noodles, or roasted potatoes.
Step by step:
1. Preheat your oven 450F.
2. Cut parchment paper or aluminum foil to make four large rectangles (roughly 16x18 inches). (If you are using one larger fillet and cooking everything in one packet, you will need a larger piece of parchment or aluminum foil.)With a short side of the rectangles of parchment close to you, place lb of green beans in a strip from left to right across the center of each rectangle of parchment paper. Season the beans with a sprinkling of lemon zest, salt, and pepper. Strip one rosemary sprig of the leaves and scatter the leaves over the beans.
3. Place the salmon over the green beans, skin side down. Lightly salt and pepper the salmon. Squeeze a little juice from the zested lemon halves over the salmon and place 3-4 lemon slices over top of the fillet. Lay a half of a rosemary sprig over top of the salmon.Bring the two short edges of the parchment paper up and over the salmon to meet at the center. Fold them over each other several times to create a tight seal. Then fold the edges of each of the sides over themselves to seal them and tuck the folded edges under the parcel.*
4. Place the packets on a baking sheet.
5. Bake for 15- 20 minutes, depending on the thickness of your fillet. (A fillet closer to 1 inch or more will need closer to 20 minutes in the oven.)
6. Serve with rice, noodles, or roasted potatoes.
Nutrition Information:
covered percent of daily need
