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Salmon and Artichokes en Papillote
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Salmon and Artichokes en Papillote

20 minServes 4Nutri-Score A€€
from @andrew_carrabba2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chopped spinach (one package, chopped)Produce300 g
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g
  • artichoke hearts (one can, drained)Pantry400 g
  • sun-dried tomatoes (roughly chopped)Pantry60 g
  • fresh oregano (leaves picked, plus extra for topping)Produce10 g
  • mushrooms (sliced)Produce150 g
  • fresh salmon fillets (about 150 g each)Fish4 pieces
  • olive oil (for drizzling)Pantry30 ml
  • balsamic glaze (for drizzling)Pantry20 ml

per serving

Nutrition

315kcal

Carbs
11 g
Proteins
33 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Oven

step by step

Method

  1. Prepare the parchment

    • Cut a piece of parchment paper about 16 by 16 inches (40 x 40 cm).
    Step 1

  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.
    Step 2

  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.
    Step 3

  4. Seal the papillote

    • Place another piece of parchment paper on top.
    • Fold and crimp the edges all around to seal the parcel tightly.
    Step 4

  5. Bake

    • Bake at 190 °C (375 °F) until the salmon is cooked through.
    • Open the parcel at the table and serve.
    Step 5
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