KETO Friendly/ Seafood

Salmon en Papillote…my first time!

Ohhhhh, Baked Salmon with lime, asparagus, baby bok choy, ginger, garlic olive oil and put it all in some parchment paper and a plateful of yum in 12 minutes.

Adapted from: a combination of 3 Martha Stewart’s fish recipes – Thanks Martha!

Serves 4

Don’t forget the “No Stress in the Kitchen” tips…to your right. 🙂

Jasmine rice is optional and not included in the Nutritional Values.

Salmon en Papillote...(in parchment paper)

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By leslie Serves: 4
Prep Time: 15 minutes Cooking Time: 10-12 minutes

This is so good. It was my first time, so I was a little apprehensive but no need to be...it practically makes itself. All you need to do is put the ingredients in the parchment paper, close it and put it in the oven...and in 12 minutes your guests will think you worked all day in the kitchen. Trust me.

Ingredients

  • Zest from 2 limes, finely shredded
  • 3 limes, juiced
  • 4 garlic cloves, thinly sliced
  • 1 piece (2 inches) ginger, peeled and julienned
  • 1 medium red onion, halved and thinly sliced
  • 2 mild to spicy red chiles, halved
  • 4 fillets (6 ounces each) Salmon, black bass, halibut, or striped bass
  • 4 heads baby bok choy (or 1 large head, quartered)
  • Handful of cherry tomatoes (for color...optional)
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 8 sprigs fresh cilantro
  • 1 Cup Jasmine Rice (optional)

Instructions

1

If using rice, cook according to package instructions either stove top or rice cooker.

2

Preheat oven to 450 degrees.

3

Mix lime zest and juice, garlic, ginger & onions in a small bowl.

4

Fold four 20-inch pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 head bok-choy along each crease. Rub both with olive oil and season with salt and pepper. Place one red chili in each pack of salmon. (I used dried chili peppers here instead of fresh...VERY hot!)

5

Top each fillet with some onion mixture and 2 sprigs cilantro.

6

Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes.

7

Carefully cut packets, avoiding escaping steam, and serve in parchment paper on plate with scoop of rice (optional) placed inside of parchment paper.

Nutrition

  • 692 Calories
  • 14.2g Carbohydrates
  • 80mg Cholesterol
  • 47.2g Fat
  • 50.6g Protein
  • 10.9g Saturated fat
  • 870mg Sodium

Notes

*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.


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