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Keto Salmon en Papillote with Tomato-Basil Relish Recipe


Atkins Keto Salmon en Papillote with Tomato-Basil Relish
4.7g
Glucides nets Atkins™
Prep Time:10 Minutes
Style:French
Cook Time:30 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

38.2g

Protein

14.8g

Fat

1.3g

Fiber

315.7cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 2plum tomatoRed Tomatoes
  • 2tbsp choppedShallots
  • 2tbspBasil
  • 2tspGarlic
  • 2tspExtra Virgin Olive Oil
  • 1tspFresh Lemon Juice
  • 0 1/8tspRed or Cayenne Pepper
  • 0 1/4tspSalt
  • 1cupBaby Spinach
  • 12oz, boneless, rawSalmon

DIRECTIONS

The term en papillote refers to food baked inside a wrapping of greased parchment paper, but aluminum foil does the job just as well, while minimizing cleanup. 
 
  1. Preheat oven to 375ºF.
  2. Dice the tomatoes, finely dice the shalllots, mince the basil and garlic and add all to a small bowl. Toss together with the ollive oil, lemon juice, cayenne pepper and salt in a small bowl. Set aside.
  3. Place half cup of the spinach leaves in the center of a 12- by 16-inch piece of foil. Lay one piece of salmon on top of the spinach. Spoon half of tomato mixture over fish. Fold foil over and crimp the edges securely to seal. Repeat with another piece of foil and the remaining ingredients. Place both packets on a rimmed baking sheet.
  4. Bake packets for 20 - 30 minutes, or until the fish is opaque in the center.
  5. Place one packet on each plate, cut an X in foil and peel back to serve.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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