Salmon, Broccoli and Sweet Potatoes
Source of Recipe
Source: Ladies' Home Journal
List of Ingredients
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
Recipe
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, 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
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