Photo: Caroline Attwood
Citrus Salmon in Parchment
8 ingredients
10 min + 15 min
4 servings
openrecipes
"My mom taught me this trick for baking fish while keeping the moisture and flavors in. It is nearly foolproof and adapts easily; substitute regular oranges or other citrus, herbs and oils to your taste. Parchment paper is available in most grocery stores."
Estimated Nutrition (whole recipe, rough)
422
Calories
22g
Protein
27g
Fat
25g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
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
- 4 (4 ounce) wild salmon fillets
- 3 teaspoons olive oil
- 4 (12 inch) squares of parchment paper
- 1 blood orange, sliced into rounds
- 1 lemon, sliced into rounds
- 1 lime, sliced into rounds
- 1 bunch fresh dill weed
- 1/2 teaspoon lemon pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes