Keto Salmon en Papillote with Tomato-Basil Relish
4.7g
Net Carbs
38.2g
Protein
14.8g
Fat
1.3g
Fiber
315
Calories
Ingredients:
- 2 teaspoons Garlic
- 1/4 teaspoon Salt
- 1 cup Baby Spinach
- 12 ounces boneless, raw Salmon
- 1/8 teaspoon Red or Cayenne Pepper
- 2 teaspoons Extra Virgin Olive Oil
- 2 tablespoons Basil
- 2 plum tomatoes Red Tomatoes
- 2 tablespoons chopped Shallots
- 1 teaspoon Fresh Lemon Juice
Directions:
The term en papillote refers to food baked inside a wrapping of greased parchment paper, but aluminum foil does the job just as well, while minimizing cleanup.
- Preheat oven to 375ºF.
- Dice the tomatoes, finely dice the shalllots, mince the basil and garlic and add all to a small bowl. Toss together with the ollive oil, lemon juice, cayenne pepper and salt in a small bowl. Set aside.
- Place half cup of the spinach leaves in the center of a 12- by 16-inch piece of foil. Lay one piece of salmon on top of the spinach. Spoon half of tomato mixture over fish. Fold foil over and crimp the edges securely to seal. Repeat with another piece of foil and the remaining ingredients. Place both packets on a rimmed baking sheet.
- Bake packets for 20 - 30 minutes, or until the fish is opaque in the center.
- Place one packet on each plate, cut an X in foil and peel back to serve.
