Keto Salmon en Papillote with Tomato-Basil Relish Recipe
Cook Time: 30 Minutes
Phase: Phase 1
2 plum tomato Red Tomatoes
2 tbsp chopped Shallots
2 tbsp Basil
2 tsp Garlic
2 tsp Extra Virgin Olive Oil
1 tsp Fresh Lemon Juice
0 1/8 tsp Red or Cayenne Pepper
0 1/4 tsp Salt
1 cup Baby Spinach
12 oz, boneless, raw Salmon
- 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.
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.