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4 cups arugula or spinach
4 (6-ounce) skinless salmon fillets
2 tablespoons lemon juice
4 tablespoons white wine
½ cup garlic and herb spreadable cheese, such as Alouette
1 cup thinly sliced mushrooms
1 lemon, thinly sliced
Instructions
4 (6-ounce) skinless salmon fillets
2 tablespoons lemon juice
4 tablespoons white wine
½ cup garlic and herb spreadable cheese, such as Alouette
1 cup thinly sliced mushrooms
1 lemon, thinly sliced
1. Preheat oven to 400F.
2. Fold four 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and lay arugula next to the fold. Place salmon fillets on top of arugula. Drizzle lemon juice and wine on salmon. Spread cheese on top of salmon. Top with mushrooms and lemon slices. Fold and tightly seal the edges with narrow folds. Place packets on a rimmed baking sheet and bake 20 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 4.
Recipe by Dave DiResta and Joanne Foran, "Paperwork," Relish Good Food Fast, April 2008.
For wines to serve with this dish, go to: http://www.relishmag.com/wine/26100.html
Nutritional Information
2. Fold four 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and lay arugula next to the fold. Place salmon fillets on top of arugula. Drizzle lemon juice and wine on salmon. Spread cheese on top of salmon. Top with mushrooms and lemon slices. Fold and tightly seal the edges with narrow folds. Place packets on a rimmed baking sheet and bake 20 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Serves 4.
Recipe by Dave DiResta and Joanne Foran, "Paperwork," Relish Good Food Fast, April 2008.
For wines to serve with this dish, go to: http://www.relishmag.com/wine/26100.html
Per serving: 360 calories, 23g fat, 115mg chol., 31g prot., 5g carbs., 1g fiber, 230mg sodium.
