Hauptgericht
Salmon and Artichokes en Papillote
20 Min.Für 4Nutri-Score A€€
A
20 Min.
20 Min.Salmon and Artichokes en Papillote
rezept von
Andrew_Carrabba
@andrew_carrabba
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
chopped spinach (one package, chopped)Obst & Gemüse300 g
salt (to taste)Gewürze3 g
black pepper (to taste)Gewürze1 g
artichoke hearts (one can, drained)Vorräte400 g- sun-dried tomatoes (roughly chopped)Vorräte60 g
fresh oregano (leaves picked, plus extra for topping)Obst & Gemüse10 g- mushrooms (sliced)Obst & Gemüse150 g
fresh salmon fillets (about 150 g each)Fisch4 Stücke
olive oil (for drizzling)Vorräte30 ml- balsamic glaze (for drizzling)Vorräte20 ml
pro Portion
Nährwerte
315kcal
- Kohlenhydrate
- 11 g
- Eiweiß
- 33 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Backblech
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the parchment
- Cut a piece of parchment paper about 16 by 16 inches (40 x 40 cm).
- Schritt 2
Layer the vegetables
- Spread the chopped spinach on the parchment and season with salt and pepper.
- Add the artichoke hearts on top, followed by the sun-dried tomatoes, fresh oregano and sliced mushrooms.
- Schritt 3
Add the salmon
- Place the salmon fillets on top of the vegetables.
- Drizzle with olive oil and balsamic glaze, then finish with a little oregano.
- Schritt 4
Seal the papillote
- Place another piece of parchment paper on top.
- Fold and crimp the edges all around to seal the parcel tightly.
- Schritt 5
Bake
- Bake at 190 °C (375 °F) until the salmon is cooked through.
- Open the parcel at the table and serve.
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