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Megan Morris Cook
Asparagus salmon package
Oven dish of salmon, asparagus and white wine, served with asparagus sauce and basil.
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Ingredients
Directions
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Preheat the oven to 220 ºC.
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Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
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Put the asparagus in a pan and bring to a boil. Cook 5 min.
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Cut the salmon into 4 equal pieces.
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Pour the asparagus and divide with salmon over 4 sheets of baking paper.
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Fold the paper up slightly and pour the wine. Sprinkle with pepper. Fold the packages loosely but well closed (and papillotte) and put on the baking sheet.
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Fry the salmon packages for about 15 minutes in the middle of the oven until the asparagus is al dente.
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In the meantime, prepare the asparagus sauce with water and butter according to the instructions on the packaging.
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Tear the leaves of basil into strips.
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Fold the packages open at the table. Spoon a little sauce and sprinkle with the basil. Serve with the baguette and the rest of the sauce.
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Nutrition
550Calories
Sodium31% DV733mg
Fat38% DV25g
Protein48% DV24g
Carbs15% DV46g
Fiber20% DV5g
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