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Dilled Salmon in Parchment
Prep and Cook Time: 20 minutes
Yield: Makes 2 servings
Ingredients:
2
skinless salmon fillets (4 to 6 ounces each)
2
tablespoons butter or margarine, melted
1
tablespoon lemon juice
1
tablespoon chopped fresh dill
1
tablespoon chopped shallots
Preparation:
1.
Preheat oven to 400°F. Cut 2 pieces parchment paper into 12-inch squares; fold squares in half diagonally and cut into half heart shapes. Open parchment; place fish fillet on one side of each heart.
2.
Combine butter and lemon juice in small cup; drizzle over fish. Sprinkle with dill, shallots and salt and pepper to taste.
3.
Fold parchment hearts in half. Beginning at top of heart, fold edges together, 2 inches at a time. At tip of heart, fold parchment over to seal.
4.
Bake fish about 10 minutes or until parchment pouch puffs up. To serve, cut an "X" through top layer of parchment and fold back points to display contents.
Nutritional Information:
| Serving Size: 1/2 of total recipe | |
| Sodium | 141 mg |
| Protein | 23 g |
| Fiber | <1 g |
| Carbohydrate | 2 g |
| Cholesterol | 88 mg |
| Saturated Fat | 10 g |
| Total Fat | 24 g |
| Calories from Fat | 69 % |
| Calories | 315 |
Dietary Exchange:
| Fat | 3 |
| Meat | 3 |
This recipe appears in:
Fish
