Directions:
- Preheat the oven to 325 degrees. Butter 2 pieces of foil or parchment paper and set aside. Season salmon with salt and pepper. Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender. Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper. Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables. Seal the salmon and place the pouch on a baking sheet. Bake for 10 minutes. Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate. Serve as is just with French bread or with a side dish of cucumber curls and mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582.59 Kcal (2439 kJ) | ||
| Calories from fat | 267.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.77g | 46% | |
|---|---|---|---|
| Cholesterol | 197.36mg | 66% | |
| Sodium | 267.71mg | 11% | |
| Potassium | 1446.22mg | 31% | |
| Total Carbs | 5.38g | 2% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 69.15g | 138% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.6mg | 3% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 134.49 Kcal (563 kJ) | ||
| Calories from fat | 61.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.87g | 46% | |
|---|---|---|---|
| Cholesterol | 45.56mg | 66% | |
| Sodium | 61.8mg | 11% | |
| Potassium | 333.85mg | 31% | |
| Total Carbs | 1.24g | 2% | |
| Sugars | 0.57g | 10% | |
| Dietary Fiber | 0.38g | 7% | |
| Protein | 15.96g | 138% | |
| Vitamin C | 1.3mg | 9% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.1mg | 3% | |
| Calcium | 12.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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