A perfect recipe for Mother’s Day shared by a good friend 🙂 Light and delicious.
Ingredients
- 4 pieces of salmon
- 1/2 bunch parsley, roughly chopped
- 2 tablespoons butter
- 1 lemon juice
- 2 bags baby spinach
- 2 cups cherry tomatoes, halved
- 1/2 cup heavy whipping cream
- 4 tablespoons basil, roughly chopped
- Salt and pepper
- Olive oil
Instructions
To prepare the papillote: Spread a large piece of aluminum foil on a baking sheet and arrange the salmon pieces on top. Sprinkle the lemon juice, spread the chopped parsley and pieces of butter all over. Season with salt and pepper.
Salmon Papillote
Cover with another piece of aluminum foil, and fold the sides together so that you form a little pouch (papillotte).
To cook, you can either place the papillote on the preheated BBQ for 15 minutes, or in the preheated oven at 400 for 15 minutes. Whatever is more convenient for you.
To prepare the spinach sauce, heat the olive oil in a skillet and saute the spinach until wilted, a few minutes. Add the tomatoes and cream and saute for 2 minutes. Season with salt and pepper and add the chopped basil just before serving.
To serve, arrange a portion of spinach sauce on a plate, and place the piece of salmon on top.
Enjoy!
