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Quick and Easy Recipe
Salmon en Papillote with Basil Butter Recipe
| Prep time: 15 Minutes |
French
|
| Cook time: 15 Minutes | Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 6 servings | |
| Calories 387 | |
| Calories from Fat 261 | 67% |
| Total Fat 29.31g | 37% |
| Saturated Fat 10.13g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 100mg | 4% |
| Potassium 572mg | 16% |
| Total Carbs 0.51g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.14g | 0% |
| Protein 30.81g | 49% |
Ingredients Convert Measures
- Basil Butter:
- 1/4 cup fresh basil leaves
- 1 small shallot, peeled and chopped
- 6 tablespoons unsalted butter
- Pinch kosher salt and finely ground black pepper
- Salmon:
- 2 pounds salmon filet (boneless, skinless), cut into 6 pieces
- 1 lemon, washed and cut into slices
- ¼ bunch flat-leaf parsley
- Cooking spray
- 6 brown paper lunch bags
Directions
- Preheat oven to 400ºF.
- Combine basil, shallot, and butter in a food processor and pulse to mix. Season with salt and pepper, and pulse to mix. Turn out butter on a large piece of plastic wrap and roll butter into a sausage shape. Freeze butter until ready to use.
- Salt and pepper salmon, and top with a piece of basil butter, a slice of lemon, and a sprig of parsley. Open paper bags and spray the inside with cooking spray. Place a piece of salmon in the bottom of each paper bag and roll to close. Place papillote on sheet pans (allowing 1-inch space between each bag) and bake in the oven for 10 minutes. Remove papillote from the oven and place on large serving platters. Cut bags open about 6-inches from the bottom of the bags to create a serving box for each piece of salmon.
