Salmon en Papillote from Frozen

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1 Review
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There's something upscale about salmon cooked en papillote. Don't be afraid to use another type of fish either.

Submitted by Anonymous
Published on June 19, 2020
Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
Servings:
2
Yield:
2 servings
Jump to Nutrition Facts

Ingredients

  • 2 (4 ounce) frozen salmon fillets

  • 2 (13-inch) parchment paper sheets

  • salt and ground black pepper to taste

  • 1 tablespoon salted butter, melted

  • 2 sprigs fresh oregano

  • 1 lemon, sliced

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Place each salmon fillet in the center of a parchment paper sheet. Season with salt and pepper and drizzle with melted butter. Arrange oregano and lemon slices down the length of each fillet.

  3. Lift the parchment paper on 2 opposite sides to meet in the middle above the salmon. Tightly fold down paper until it reaches salmon, crimping to seal. Roll up and crimp the ends to seal. Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like. Place the packets on a rimmed baking sheet.

  4. Roast in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully open packets and transfer salmon to serving plates.

Nutrition Facts (per serving)

226 Calories
13g Fat
6g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 226
% Daily Value *
Total Fat 13g 16%
Saturated Fat 5g 26%
Cholesterol 66mg 22%
Sodium 167mg 7%
Total Carbohydrate 6g 2%
Dietary Fiber 3g 9%
Protein 25g 50%
Vitamin C 43mg 48%
Calcium 82mg 6%
Iron 1mg 6%
Potassium 489mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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