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Salmon and Artichokes en Papillote
20 minVoor 4Nutri-Score A€€
A
20 min
20 minSalmon and Artichokes en Papillote
recept van
Andrew_Carrabba
@andrew_carrabba
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
chopped spinach (one package, chopped)Groente en fruit300 g
salt (to taste)Kruiden en specerijen3 g
black pepper (to taste)Kruiden en specerijen1 g
artichoke hearts (one can, drained)Voorraadkast400 g- sun-dried tomatoes (roughly chopped)Voorraadkast60 g
fresh oregano (leaves picked, plus extra for topping)Groente en fruit10 g- mushrooms (sliced)Groente en fruit150 g
fresh salmon fillets (about 150 g each)Vis4 stukken
olive oil (for drizzling)Voorraadkast30 ml- balsamic glaze (for drizzling)Voorraadkast20 ml
per portie
Voedingswaarden
315kcal
- Koolhydraten
- 11 g
- Eiwitten
- 33 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Bakplaat
Oven
stap voor stap
Bereiding
- Stap 1
Prepare the parchment
- Cut a piece of parchment paper about 16 by 16 inches (40 x 40 cm).
- Stap 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.
- Stap 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.
- Stap 4
Seal the papillote
- Place another piece of parchment paper on top.
- Fold and crimp the edges all around to seal the parcel tightly.
- Stap 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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