Plato principal
Salmon and Artichokes en Papillote
20 minPara 4Nutri-Score A€€
A
20 min
20 minSalmon and Artichokes en Papillote
receta de
Andrew_Carrabba
@andrew_carrabba
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chopped spinach (one package, chopped)Frutas y verduras300 g
salt (to taste)Especias3 g
black pepper (to taste)Especias1 g
artichoke hearts (one can, drained)Despensa400 g- sun-dried tomatoes (roughly chopped)Despensa60 g
fresh oregano (leaves picked, plus extra for topping)Frutas y verduras10 g- mushrooms (sliced)Frutas y verduras150 g
fresh salmon fillets (about 150 g each)Pescado4 piezas
olive oil (for drizzling)Despensa30 ml- balsamic glaze (for drizzling)Despensa20 ml
por ración
Nutrición
315kcal
- Carbohidratos
- 11 g
- Proteínas
- 33 g
- Grasas
- 16 g
lo que usará
Utensilios
Bandeja de horno
Horno
paso a paso
Preparación
- Paso 1
Prepare the parchment
- Cut a piece of parchment paper about 16 by 16 inches (40 x 40 cm).
- Paso 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.
- Paso 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.
- Paso 4
Seal the papillote
- Place another piece of parchment paper on top.
- Fold and crimp the edges all around to seal the parcel tightly.
- Paso 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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