Steamed Salmon and Asparagus in Parchment - 33g Carbs, 5g Fiber
From Real Simple Magazine
1 1/2 lb small new potatoes
2 tsps kosher salt
1 tsp freshly ground black pepper
2 Tbsp cold unsalted butter, diced
4 salmon fillets (about 6 ounces each)
1 lb asparagus, trimmed and cut into 1-inch pieces
4 scallions, trimmed and sliced
4 Tbsp chopped fresh tarragon leaves
1 Tbsp extra-virgin olive oil
2 lemons, halved
Preheat oven to 400 degrees F. Place a piece of parchment paper on a
13-by-12-inch baking sheet. Put the potatoes on the sheet and season
with 1 teaspoon of the salt and ½ teaspoon of the pepper. Distribute
the butter over the potatoes. Roast in top of oven for 45 to 50
minutes or until done. Meanwhile, lay out 4 sheets of parchment (at
least 13 by 13 inches) and place 1 fillet on each. Top with the
asparagus, scallions, and tarragon. Drizzle with the oil and season
with the remaining salt and pepper. Top each fillet with a lemon half,
after first squeezing on the juice. Pull the sides of the paper over
each fillet, folding several times to seal. Fold and twist the ends to
form rectangular parcels. Place them on a sheet pan. Bake on lower
rack of over for 20 to 25 minutes while the potatoes finish cooking.
Place a salmon parcel on each plate and cut open. Serve with the potatoes.
Yield: Makes 4 servings
Nutrition per Serving:
541 Calories (46% from fat),28g Fat (8g Sat), 39mg Protein, 3mg Iron,
115mg Cholesterol, 79mg Calcium, 686mg Sodium, 33g Carbs, 5g Fiber
Susie Theodorou
Real Simple, APRIL 2005