Photo: Caroline Attwood
Salmon and Summer Squash en Papillote
9 ingredients
Serves 2.
openrecipes
Cooked using the classic technique known as
Estimated Nutrition (whole recipe, rough)
392
Calories
23g
Protein
25g
Fat
20g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 zucchini, cut lengthwise into 1/8-inch slices
- 1 yellowneck squash, cut lengthwise into 1/8-inch slices
- 1/4 cup thinly sliced green onions, white and light green
- portions
- 1 1/2 tsp. fresh thyme leaves
- Kosher salt and freshly ground pepper, to taste
- 2 salmon fillets, each about 6 oz. and 1 1/2 inches thick
- 1/2 lemon, cut into very thin rounds
- 1 Tbs. unsalted butter, cut into cubes (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes