Ingredients for Cilantro Butter Salmon And Vegetables In Parchment
- 2 6-ounce boneless salmon fillets
- 1 cup sliced leek
- 1 cup julienned carrot
- 2 tablespoons cilantro chutney
- Ghee
- Lemon Juice
- Freshly ground black pepper, to taste
- Salt, to taste
- Two 12-inch squares of parchment paper
- 4 tablespoons butter, divided
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How to Make Cilantro Butter Salmon And Vegetables In Parchment
- Preheat oven to 400°F (200°C).
- Cut two 12-inch squares of parchment paper.
- Place 1 tablespoon of butter on one half of each parchment square.
- Arrange 1/2 cup sliced leeks and 1/2 cup julienned carrots on top of the butter.
- Spread 1 tablespoon of cilantro chutney or puree evenly over one 6-ounce salmon fillet.
- Place the salmon fillet on top of the vegetables.
- Top the salmon with the remaining 1 tablespoon of butter.
- Season with freshly ground black pepper and a pinch of salt.
- Fold the other half of the parchment paper over the salmon and vegetables, creating a half-moon shape.
- Crimp and fold the edges tightly to create a sealed packet. (Tip: Double fold the edges to prevent leaks).
- Place the packets on a baking sheet.
- Bake for 15-25 minutes, or until the salmon is cooked through.
- Remove from oven and let rest for 3-5 minutes.
- To serve, carefully place the packet on a plate and cut a small 'X' on top of the parchment.
- Gently peel back the parchment paper and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
8g
Fat
24g
Carbs
1g
