From Health.com magazine January/February 2011 edition

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Name: Mediterranean Salmon En Papillote
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: French
Ingredients: 2 medium yellow onions sliced; 8 (6 ounce) salmon fillets; 8 tablespoons Greek seasoning; 24 thin lemon slices (about 3 lemons); 8 tablespoons unsalted butter; olive oil for brushing; salt to taste; black pepper to taste

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INGREDIENTS

2 medium yellow onions ; sliced
8 (6 ounce) salmon fillets
8 tablespoons Greek seasoning
24 thin lemon slices ; (about 3 lemons)
8 tablespoons unsalted butter
olive oil ; for brushing
salt ; to taste
black pepper ; to taste

Servings

INSTRUCTIONS

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.

NOTES

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Mediterranean Salmon En Papillote

2 medium yellow onions sliced
8 (6 ounce) salmon fillets
8 tablespoons Greek seasoning
24 thin lemon slices (about 3 lemons)
8 tablespoons unsalted butter
 olive oil for brushing
 salt to taste
 black pepper to taste

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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Nutrition

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Serving Size: 1 Serving (551g)
Recipe Makes: 8 Servings

Calories: 380
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 %
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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Calories per serving: 380

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