Don’t be intimidated by restaurant terms such as ‘en papillote’ – we have the chefs’ secrets right here. With our clever tips you won’t need to go out for dinner!
Ingredients
- 4 (200g each) salmon fillets, skin on
- 1 tablespoon fresh dill sprigs
- 2 medium lemons, thinly sliced
- 1 tablespoon drained baby capers
- 2 tablespoons lemon juice
- Salad leaves, to serve
Equipment
- Four 25cm round pieces of baking paper.
Method
- Step 1Preheat oven to 200°C/180°C fan-forced.
- Step 2Place salmon on 1 half of each paper round. Top each with one-quarter of the dill, lemon, capers and lemon juice. Season with salt and pepper. Fold paper over to enclose filling. Fold in edge to seal. Place on a large baking tray.
- Step 3Bake for 12 minutes or until salmon is just cooked through.
- Step 4Serve with salad leaves.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1655 kj
Energy
22g
Fat Total
6g
Saturated Fat
1g
Fibre
49g
Protein
130mg
Cholesterol
164.24mg
Sodium
1g
Carbs (sugar)
1g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Choose salmon fillets of even thickness to avoid overcooking.
Chef’s tips: Cooking in paper: En papillote means ‘in parchment’. The paper pouch lets fish steam gently and absorb flavours. Ensure the paper is well sealed, or steam will escape and fish will take longer to cook. You could use foil instead of paper.
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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