Salmon en Papillote

Ingredients

• Atlantic salmon

  Fish, wild, raw

  12 oz or 340g

• Carrots

  Raw

  4 ½ medium or 275g

• Garlic

  Raw

  3 cloves, minced or 9g

• Lemons

  Raw, with peel

  ¾ fruit without seeds or 81g

• Thyme

  Fresh

  1 ½ tbsp or 4g

• Rosemary

  Fresh

  1 ½ tbsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 ½ medium or 23g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Salt

  Table

  ¾ tsp or 5g

• Paprika

  Spices

  ⅜ tsp or 0.8g

• Pepper

  Spices, black

  ¾ tsp or 2g

Directions

1. Preheat the oven to 425°F.
2. Cut the salmon into two portions. Julienne the carrots, mince the garlic, slice the lemon into rings, chop the thyme and rosemary, and thinly slice the green onion.
3. Fold a piece of parchment paper in half and cut it into a heart shape. Brush one half lightly with olive oil. Arrange the carrots on the oiled side, place the salmon on top, and add garlic cloves and lemon rings beside the carrots. Sprinkle with half the herbs, olive oil, salt, paprika, and pepper.
4. Seal the parchment by folding the other half over and crimping the edges to form a tight seal.
5. Bake the salmon for 9 to 11 minutes, depending on thickness. Let it rest briefly before garnishing with green onions and serving.