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Salmon and Vegetable Papillote

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Salmon and Vegetable Papillote

with herbed whipped cream and pistachio pilaf rice

Informations supplémentaires
30 min. | 752 kcal | easy | Family | Printable version
1. Prepare Ingredients Preheat the oven to 400°F. Slice the zucchini into 1/4 inch slices. Cut bell pepper in half and remove stem and seeds. Slice into 1/4 inch strips. Dice half of the onion slices into 1/4 inch pieces. Pick and chop cilantro and chives. Roughly chop pistachios. Cut the lemon into 1/4 inch slices.
2. Prepare Papillote Place two large rectangles of parchment paper on a baking sheet. Divide peppers, onion, zucchini, salmon and lemon slices between the two rectangles. Add 1 tbsp olive oil and bruschetta spice. Season to preference with salt and pepper. Close and seal the paper. Bake in the oven for 12–15 minutes.
3. Cook Rice Pilaf Rinse and drain rice in a fine mesh sieve. Heat 1 tbsp olive oil in a medium pot over medium-high. Add onion and pistachios and cook 2–3 minutes. Add rice, crumbled stock cube and 1½ cups water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 10-12 minutes, or until grains are tender.
4. Prepare Herbed Cream To a medium bowl, add cream and whisk until thick. Add half of cilantro and chives and mix gently. Season to taste with salt and pepper. Keep in the fridge until ready to serve.
5. Assemble and Serve Divide papillote and rice pilaf between serving plates. Dollop herbed cream overtop and garnish with remaining cilantro and chives. Squeeze lemon juice to taste over everything. Enjoy!
2unitSalmon Fillets
1unitZucchini(s)
1unitRed Onion(s)
6gBruschetta Spices
0.5unitLemon
140gBasmati Rice
80mlWhipped cream
1unitCoriander, chives
30gPistachios
1unitPepper(s)
1unitVegetable Broth Cube(s)
What you need
752 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 78g
26%
fat 33g
51%
cholesterol 133mg
44%
fiber 7g
28%
protein 37g
saturated 13g
65%
sodium 88mg
4%
sugar 7g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg