Baked Salmon Fillets and Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
2 salmon fillets, each about 8 ounces |
salt and freshly ground black pepper |
2 tablespoons butter |
1 small carrot and 1 small stalk celery, each peeled and grated |
4 large mushroom caps. thinly sliced |
2 scallions, cut into 3 inch julienne |
1/4 cup heavy cream, fish stock or lemon juice |
Directions:
1. 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.
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