Try this Herbed Salmon in Foil recipe, or contribute your own.
Suggest a better descriptionRinse Salmon, Pat Dry. Cut 4 (18 X12 Inch) Pieces Of Heavy Dutyaluminum Foil. Light Coat Dull Side Of Each Foil Square With Cooking Spray. Center A Dill Sprig & A Sorrel Leaf On Lower Half Of Foil. Top With Salmon. Place Another Dill Sprig & Sorrel Leaf On Top Of The Fillet. Sprinkle With 1 1/2 t. Chopped Shallots, 1/2 t. Lime Juice & A Pinch Of Pepper. Repeat Procedure With Remaining Fillets. Fold Upper Half Of Foil Over Fillets, Meeting Bottom Edges Of Foil. Seal Edges Together Making A 1/2 in. Fold. Fold Again. Allow Space For Heat Circulation & Expansion. Repeat To Seal Each Side. Place Foil Packets On A Baking Sheet Then Bake At 400 Degrees For 7 To 10 Min. Cut An "X" in Top Of Each Packet & Fold Foil Back. Spoon Salmon & Herbs Onto Warm Plates. Fat 4.4, Chol. 40.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0.8mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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