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Dilled Salmon in Parchment

 


2 skinless salmon fillets (4 ounces each)
2 Tablespoons Brummel & Brown Buttery Spread, melted
1 Tablespoon lemon juice
1 Tablespoon fresh dill, chopped
1 Tablespoon shallots, chopped
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Preheat oven to 400° F.

Cut 2 pieces parchment paper into 12-inch squares; fold squares in half diagonally and cut into half heart shapes. Open parchment; place fish fillet on one side of each heart.

Combine butter and lemon juice in small cup; drizzle over fish. Sprinkle with dill, shallots, salt, and pepper.

Fold parchment hearts in half. Beginning at top of heart, fold edges together, 2 inches at a time. At tip of heart, fold parchment over to seal.

Bake 10 minutes or until parchment pouch puffs up. To serve, cut an "X" through the top layer.

Makes 2 servings


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