Ingredients
- 1 red pepper (seeds removed, and cut into julienne slices)
- 12 Brussels sprouts (cut in half, then thinly sliced)
- ¼ pound green beans or haricots verts
- 1 ½ pounds salmon filet (cut into 4 equally-sized pieces)
- ½ cup finely chopped cilantro
- 2 limes
- salt
- black pepper
- 4 pieces parchment paper (approximately 12” x 15”)
Instructions
- Preheat the oven to 425°
- Fold the four parchment papers in half. Open each paper, and place equal amounts of the red pepper just above the crease, on each of the papers
- Place equal amounts of the Brussels sprouts and green beans on top of the red pepper. Sprinkle with salt and pepper
- Place the salmon filets on top of vegetables, and pour on the lime juice. Sprinkle to cilantro over the salmon, and sprinkle with salt and pepper
- To close the parchment paper packet, fold the parchment, at the crease, over the salmon. Starting at one of the creased edges, fold over the first corner, just an inch or so at a time, and keep folding all the way around to the opposite creased corner
- Place the packets onto a sheet pan, and bake in the oven for 15 minutes. After removing from the oven, let the packets rest for up to 5 minutes
- Open each packet carefully, as there may be some escaping steam from inside. This can be done by each person at the table, as it can be fun…
Notes
Makes four servings
Nutrition Facts
Salmon in Parchment with Vegetables and Herbs
Amount per Serving
Calories
293
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
4
g
Cholesterol
94
mg
31
%
Sodium
94
mg
4
%
Potassium
1222
mg
35
%
Carbohydrates
12
g
4
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
37
g
74
%
Vitamin A
1777
IU
36
%
Vitamin C
100
mg
121
%
Calcium
69
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.