Salmon with Broccoli and Sweet Potatoes in Parchment

1  pound skinless salmon fillet, cut into 4 pieces
1/4  teaspoon salt
1/8  teaspoon freshly ground pepper
2  cans (14-1/2 oz. each) reduced-sodium chicken broth
1  pound sweet potatoes (about 2 medium), peeled and cut into matchsticks
2  cups broccoli florets
3  tablespoons chopped fresh parsley
3  tablespoons chopped fresh cilantro
2  teaspoons grated lemon peel
1/2  teaspoon dried thyme
1  large garlic clove, pressed
1  Tbsp Olive oil
1. Sprinkle salmon on both sides with salt and pepper. Set aside. 
2. Heat oven to 425 degree F. In a medium saucepan bring broth to a boil over high heat.
Add sweet potatoes and cook 1 minute. Add broccoli and cook 2 minutes more. Drain. 
3. Fold 2 sheets of parchment paper in half and then in half again. Starting at the folded edge, cut each paper into a
half-heart shape. Unfold so that you end up with 4 paper hearts. Lightly brush both sides of the paper with olive oil. Place
1/4 of the vegetables on half of one paper heart. Place a salmon fillet on top of vegetables. Combine the parsley, cilantro,
lemon peel, thyme, olive oil and garlic in a cup, then sprinkle 1/4 of this mixture over the salmon and vegetables. Fold the
top of the heart over the fish and vegetables, then crimp and fold the edges to tightly seal. Place on a baking sheet lightly
coated with nonstick cooking spray. Repeat with remaining parchment paper, vegetables, salmon, and herbs so you end
up with 4 packages on the baking sheet. Bake 10 minutes or until the paper is puffy and browned. Carefully cut open
each package with the tip of a sharp knife, releasing the steam. Transfer contents to a plate. Makes 4 servings. 
First secret for this recipe:
This dish takes some time to prepare, but cooking it is a snap. Steaming the food in parchment is a great way to retain a
food’s nutrients — in this case, heart-healthy omega-3 fatty acids in the salmon, calcium and iron in the broccoli, and fiber
and antioxidants in the sweet potatoes.
Second-meal secret:
For a light seafood salad, break up pieces of salmon and toss with broccoli and chopped Romaine lettuce in a dressing
made with extra virgin olive oil, red wine vinegar, and some Dijon mustard.
Prep: 45 minutes
Cooking Time: 10 minutes
Source: LHJ (By: Anne Bailey & Photograph by: Mark Thomas)
I have added some Olive oil

Photo by: Mark Tomas



Acerca de Fiorella Parodi Solari

Peruvian Realtor, officially registered in the Ministerio de Vivienda under the code: Pn-1160, continuosly working in the area, offering my advice and consultation, in order to create among clients and me a straight and efficient communication channel. Preferably under order. Live and know perfectly Lima and Perú. This is essential to build good relations among buyers and sellers. Specially when talking about Investment in a foreign Country. As Graphic Designer, and web developer, Im always seaching new methods to engage people and their lifes with Technology, Have and write several Blogs. Work as advisor in these matter. My passion is to discover new tendencies and ways to use marketing and technology. As Photographer, Im always covering life as I see... I love Green Areas, iTweet, ifb, iApple, iLove technology, i Pretend to Save the rainforest to. In Facebook, My sister and I run a Cause: to wich anyone may join for free: "Salvemos la Selva Amazonica, Saving the Amazonas Rainforest" If you are interested in helping US. to Save some green part of the Planet, Join the Cause! And if you want to help us, partnering to work and make it happen, write me. To contact me: Via email or IM- also via Facetime. Its the better way to reach me. I´ll write back for sure! Fiorella Parodi Solari fps / Concept
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