From Health.com magazine January/February 2011 edition
Preheat oven to 425F. Fold 8 (16x12 inch) squares parchment paper in half crosswise; unfold and arrange parchment pieces on 2 baking sheets.
Evenly divide onion slices among parchment pieces; sprinkle each salmon filet on both sides with a total of 1 T Greek seasoning. Place 1 filet, skin side down, on top of onions near fold of each parchment piece; top each fillet with 3 lemon slices and 1 T butter. Fold top half of each parchment piece over fish, overlapping small folds along edges; seal. Brush each parchment packet with olive oil,bake until parchment packets puff up (about 8-10 minutes).
Transfer parchment packets directly to plates or work surface. Carefully cut tops of packets open, making sure to avoid hot steam. Sprinkle fish with salt and pepper to taste.
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 171 (45%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 119mg||37 %|
|Sodium 3561.9mg||123 %|
|Potassium 1062.9mg||28 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 21.6g|
|Protein 38.2g||55 %|
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Calories per serving: 380
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