SALMON EN PAPILLOTE WITH TOMATO-BASIL RELISH
Servings: 2
Prep time: 0:10:00
Bake/Cook time: 0:30:00
Calories: 380
Fat: 20 grams
Protein: 42 grams
Carbohydrates: 6 grams
Fiber: 2 grams
Net Carbs: 4 grams
2 large plum tomatoes, seeded and diced
2 tablespoons thinly sliced fresh basil leaves
2 tablespoons finely chopped shallot
2 teaspoons minced garlic
2 teaspoons extra virgin olive oil
1 teaspoon lemon juice
Dash of cayenne pepper
1/4 teaspoon salt
1 cup loosely packed spinach leaves
2 (6-ounce) wild salmon fillets, skinned
1. Preheat oven to 375ºF. Mix the first 8 ingredients in a
small bowl. Set aside.
2. Place half of the spinach leaves in center of the foil. Lay
one piece of salmon on top of the spinach. Spoon half of
tomato mixture over fish. Fold foil over and seal edges
securely. Repeat. Bake packets for 20 to 30 minutes, or
until the fish is opaque in the center.
<b>From <i>Atkins Diabetes Revolution</i></b><br><br>
Sealing the salmon en papillote or in a packet keeps it moist.
When the packet is opened, the fresh basil and garlic lend a
wonderfully intoxicating aroma.
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www.atkins.com