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:

Quickview
205k Calories
24g Protein
7g Total Fat
10g Carbs
85% Health Score
Limit These
Calories
205k
10%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
10g
4%

  Sugar
4g
5%

Cholesterol
62mg
21%

Sodium
348mg
15%

Get Enough Of These
Protein
24g
50%

Selenium
42µg
60%

Vitamin B12
3µg
60%

Vitamin B6
1mg
56%

Vitamin B3
9mg
49%

Vitamin C
30mg
37%

Vitamin B2
0.56mg
33%

Phosphorus
274mg
27%

Vitamin B1
0.36mg
24%

Potassium
837mg
24%

Vitamin B5
2mg
22%

Copper
0.38mg
19%

Folate
69µg
17%

Vitamin A
837IU
17%

Fiber
4g
16%

Magnesium
64mg
16%

Vitamin K
16µg
16%

Manganese
0.29mg
14%

Iron
2mg
13%

Zinc
1mg
7%

Calcium
66mg
7%

Vitamin E
0.51mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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