Dilled Salmon in Parchment
Prep and Cook Time 20 minutes
Makes 2 servings
|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|
- 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.
- Combine butter and lemon juice in small cup; drizzle over fish. Sprinkle with dill, shallots and salt and pepper to taste.
- 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.
- 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.
|Serving Size:||1/2 of total recipe|
|Saturated Fat||10 g|
|Total Fat||24 g|
|Calories from Fat||69 %|
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