Plat
Salmon and Artichokes en Papillote
20 minPour 4Nutri-Score A€€
A
20 min
20 minSalmon and Artichokes en Papillote
recette de
Andrew_Carrabba
@andrew_carrabba
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chopped spinach (one package, chopped)Fruits et légumes300 g
salt (to taste)Épices3 g
black pepper (to taste)Épices1 g
artichoke hearts (one can, drained)Épicerie400 g- sun-dried tomatoes (roughly chopped)Épicerie60 g
fresh oregano (leaves picked, plus extra for topping)Fruits et légumes10 g- mushrooms (sliced)Fruits et légumes150 g
fresh salmon fillets (about 150 g each)Poissons4 morceaux
olive oil (for drizzling)Épicerie30 ml- balsamic glaze (for drizzling)Épicerie20 ml
par portion
Nutrition
315kcal
- Glucides
- 11 g
- Protéines
- 33 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Plaque de cuisson
Four
pas à pas
Préparation
- Étape 1
Prepare the parchment
- Cut a piece of parchment paper about 16 by 16 inches (40 x 40 cm).
- Étape 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.
- Étape 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.
- Étape 4
Seal the papillote
- Place another piece of parchment paper on top.
- Fold and crimp the edges all around to seal the parcel tightly.
- Étape 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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