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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. Setup Preheat the oven to 400°F. Slice the zucchini into rounds. Cut the pepper into thin strips. Cut a few thin slices of onion and chop the rest. Chop the herbs and pistachios. Cut the lemon into slices.
2. Prepare the papillote Place a large rectangle of parchment paper or foil on a baking sheet. Make 1 papillote per person. Add the peppers, onion slices, zucchini, salmon and a few lemon slices on the paper. Season with a light drizzle of oil, the spices, salt and pepper. Close and seal the paper. Bake in the oven for 12-15 minutes.
3. Cook the rice Heat a drizzle of oil in a pan over medium-high heat. Add the onion and pistachios and cook 2-3 minutes. Add the rice and mix. Add 1.5 2P | 2 3P cups of water and the broth cube and bring to a boil. Cover and cook 10-12 minutes over low heat until tender.
4. Whip the cream In a bowl, add the cream and whisk until thick. Add the herbs and mix gently. Season with salt and pepper. Keep in the fridge until ready to serve the meal.
5. Plate your dish Serve the salmon papillote with the herb whipped cream and pilaf rice. Add lemon juice to taste. Bon appétit!
340gSalmon Fillets
1unitZucchini(s)
0.5unitRed Onion(s)
6gSpice Mix (Onion Powder,Spice Mix Roasted Garlic and Peppers,Lemon Pepper,Dried Parsley)
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