4 Serves
35 Mins
Preheat your oven to 200°C.
Cut four large sheets of parchment paper into heart shapes. Place one salmon fillet in the center of each heart near the crease.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
35 µg / 400 µgCalcium
102 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
124 mg / 1,250 mgPotassium
289 mg / 4,700 mgSodium
103 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
7 g / 28 gSugar
19 g / 50 gSaturated Fat
9 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Season the salmon with salt and pepper. Top each fillet with onion rings, mango cubes, orange supremes, a splash of orange juice, and a sprinkle of dried cranberries.
Brush the edges of the parchment with melted butter. Fold the parchment over the salmon and crimp the edges tightly to create a sealed packet.
Brush the tops of the sealed packets with additional melted butter and place them in a shallow baking dish.
Bake the packets for 8 to 12 minutes, depending on the thickness of the salmon, until the packets are puffed with steam.
Remove from the oven and let the packets rest for a few minutes. Carefully cut a cross in the top of each packet, fold back the flaps, and garnish with fresh chives before serving.
0
g4
g0
g
Danish.jpg&w=3840&q=75)