Mediterranean Salmon En Papillote

This dish is literally packed with flavor! Mediterranean Salmon en Papillote is incredibly delicious, loaded with nutrition and minimal dirty dishes!

Flavor, nutrition, and ease… this recipe is a winner! Meal prep tip: chop all of the vegetables, ahead of time then when it’s time to whip up dinner, easily assemble each packet.

Salmon is loaded with omega 3 fatty acids, an essential fatty acid meaning, your body is unable to make this and it must be consumed via food or supplements. It’s recommended to eat salmon at least twice per week to ensure you are consuming adequate amounts of this essential fat. Proper amounts of omega 3 fatty acids help reduce inflammation, improve brain and joint health, and help support quality sleep.

If you enjoy salmon, eat salmon rather than supplementing omega 3 fatty acids. Eating food in it’s whole form is always the better route for overall health.

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Mediterranean Salmon En Papillote

Yield: 2

Author: Chef Karla Angel

Ingredients

• 2 (4-ounce filets) Salmon filets
• 1 each Lemon, sliced
• ½ teaspoon Salt
• ¼ teaspoon Black pepper
• 4 cloves Garlic, sliced
• 1/2 cup Artichokes, canned, quartered
• 1/2 cup Bell pepper, diced
• 2 tablespoons Kalamata olives, quartered
• 3 tablespoons Red onion, diced
• ½ cup Cherry tomatoes, halved
• 2 teaspoons Italian seasoning
• 1/4 teaspoon Crushed red pepper flakes

Instructions

1. Preheat oven to 425°F.
2. Squeeze a lemon over the salmon. Sprinkle filets with salt, black pepper, Italian seasoning, and crushed red pepper flakes.
3. Fold two pieces of parchment paper in half and center each filet on one side of each paper.
4. Divide the vegetables in half and arrange the garlic, artichokes, olives, onions, bell peppers, and tomatoes over and around the 2 filets.
5. Fold the parchment paper over the fish. Fold the edges of the paper over several times, inch by inch, all around the open edges, to seal the fish into a parchment paper envelope. (Do not tape the parchment paper closed.)
6. Place the sealed envelopes onto a baking sheet.
7. Bake in the preheated oven until the fish is opaque about 12 minutes. To serve, place baked envelope onto a plate, and cut open the paper to release the aroma.
8. Serve with fresh arugula and roasted potatoes.

Calories

335

Fat (grams)

12

Carbs (grams)

25

Fiber (grams)

11

Protein (grams)

34

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