Salmon in Parchment with Leeks and Carrots
Servings
Prep Time
Cook Time
Ready In
Recipe: #2348
November 10, 2011
"I love to cook salmon this way. You can use butter or oil, or a combination."
Ingredients
Nutritional
- Serving Size: 1 (390.1 g)
- Calories 659.1
- Total Fat - 31 g
- Saturated Fat - 11.1 g
- Cholesterol - 101.8 mg
- Sodium - 1145.1 mg
- Total Carbohydrate - 63.3 g
- Dietary Fiber - 6.9 g
- Sugars - 6.5 g
- Protein - 34 g
- Calcium - 103.9 mg
- Iron - 4 mg
- Vitamin C - 15.3 mg
- Thiamin - 1 mg
Step 1
Preheat the oven to 400 degrees. Slice the leek and carrot thinly (I use the mandoline for the carrot), and chop the cilantro finely. Place the leek on one side of a piece of parchment and add the carrot on top of it. Put about half the butter on the vegetables then add about half of the cilantro.
Step 2
Season the salmon with salt and pepper and place it on top of the vegetables. Add the rest of the cilantro and butter, pour the lemon juice over all and then fold the parchment over the top. Roll and scrunch the edges together to make a pouch and place it on a baking sheet.
Step 3
Bake for 15 to 17 minutes. Place package on plate and tear open to eat...watch for steam while opening.
Step 4
Variation: You can replace the cilantro with parsley or another herb if desired.
Tips & Variations
No special items needed.
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