Citrus Salmon en Papillote Recipe

Citrus Salmon en Papillote Recipe
Citrus Salmon en Papillote Recipe photo by Taste of Home
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Citrus Salmon en Papillote Recipe

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This salmon dish is so simple and easy to make yet so delicious, elegant and impressive. —Dahlia Abrams, Detroit, Michigan
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 6 orange slices
  • 6 lime slices
  • 6 salmon fillets (4 ounces each)
  • 1 pound fresh asparagus, trimmed and halved
  • Olive oil-flavored cooking spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons lemon juice

Directions

Preheat oven to 425°. Cut parchment paper or heavy-duty foil into six 15x10-in. sheets; fold in half. Arrange citrus slices on one side of each sheet. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice.
Fold parchment paper over fish; draw edges together and crimp with fingers to form tightly sealed packets. Place on baking sheets.
Bake 12-15 minutes, until fish flakes easily with a fork. Open packets carefully to allow steam to escape. Yield: 6 servings.
Originally published as Citrus Salmon en Papillote in Taste of Home April/May 2017

Nutritional Facts

1 packet: 224 calories, 13g fat (2g saturated fat), 57mg cholesterol, 261mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

  • 6 orange slices
  • 6 lime slices
  • 6 salmon fillets (4 ounces each)
  • 1 pound fresh asparagus, trimmed and halved
  • Olive oil-flavored cooking spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons lemon juice
  1. Preheat oven to 425°. Cut parchment paper or heavy-duty foil into six 15x10-in. sheets; fold in half. Arrange citrus slices on one side of each sheet. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice.
  2. Fold parchment paper over fish; draw edges together and crimp with fingers to form tightly sealed packets. Place on baking sheets.
  3. Bake 12-15 minutes, until fish flakes easily with a fork. Open packets carefully to allow steam to escape. Yield: 6 servings.
Originally published as Citrus Salmon en Papillote in Taste of Home April/May 2017

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