Fish

Salmon fillet en papellote with Julienne Vegetable is for Dinner.

Salmon fillet en papellote with Julienne Vegetable takes 20 minutes to prepare.

Salmon fillet en papellote with Julienne Vegetable takes 15 minutes to cook.

Salmon fillet en papellote with Julienne Vegetable makes 1 servings.

The ingredients for Salmon fillet en papellote with Julienne Vegetable are:

1/3 c julienned fennel bulb
1/3c julienned leeks, white part only
2 sprigs asparagus
1 tsp salt
1/8 tsp pepper
1 tsp fresh thyme
8oz fillet of pink salmon
1 tbsp dry vermouth
2 large scallops

Here is how you make Salmon fillet en papellote with Julienne Vegetable:

take a 15" x 36" piece of parchment and fold in half. Cut it to make a heart when unfolded.Spray with nonstick sprayplace the fennel, leeks and asparagus on the parchment just to the side of the fold.top with salmon and scallopsadd salt, pepper and vermouth. Then starting at the top fold and seal the parchment being sure to turn and pinch like a pie crust. Twist the bottom part to be sure of a good seal.place on a try and cook at 400 degrees for 10-15 minutes. Number of Servings: 1Recipe submitted by SparkPeople user MRS.MIXON.

The nutritional information for Salmon fillet en papellote with Julienne Vegetable is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 420.4

• Total Fat: 10.5 g
• Cholesterol: 161.8 mg
• Sodium: 2,590.2 mg
• Total Carbs: 8.4 g
• Dietary Fiber: 2.1 g
• Protein: 64.4 g