Diabetes-friendly recipe: Salmon in parchment


by Simone Burrell


Posted on March 27, 2012 at 12:03 PM

Updated Tuesday, Mar 27 at 12:12 PM

4-6 oz. Salmon Filet

1 Tbsp. Lemon Butter

1 Clove of Garlic-Sliced

2 Sprigs of Thyme

2 Tbsp of Tarragon-Chopped

1 Lemon Sliced

12 Asparagus Tips

8 oz. of orzo

Salt and Pepper to taste


Heat oven to 375.

Cook asparagus in boiling water, seasoned with salt until tender.

Cut four thin slices of lemon.

Meanwhile, prepare the orzo according to package, omitting any oil or salt. Drain and set aside.

Cut four large pieces of parchment paper in the shape of a heart.

Divide the orzo into the middle of each piece and position a salmon filet on top. Dot each with pieces of butter. Place thyme and tarragon on salmon and lay 3 asparagus tips next to it. Season with salt and pepper. Top with lemon slices.

Bring the sides of the paper to the middle and twist the ends together, sealing the packet.

Place the packets on a baking sheet and bake for 11-13 minutes or until salmon flakes with a fork.