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Week of 11/30/15

Lemon Tarragon Salmon
with green beans / sweet potatoes

Active: 20 min Total: 30 min
Original GF Paleo Vegetarian
Lemon Tarragon Salmon
A compound butter with tarragon and maple syrup elevates salmon and sweet potatoes in this simple meal with very little prep required.
Tags
Special Occasion, Low Calorie, Quick and Easy
Proteins
Fish, non-canned
Cuisines
American
Save recipe
149

Ingredients

Metric
Servings:
4
Salmon en Papillote:
  • Green beans - 1 lb , trimmed
  • Lemons - 1 , sliced
  • Salmon - 1 lb
  • Maple tarragon butter (ingredients listed separately) - ~2 Tbsp
Maple Tarragon Butter:
  • Tarragon, fresh (sub fresh thyme) - 1 Tbsp , chopped
  • Butter, unsalted (if using salted, skip extra salt listed below) - 4 Tbsp
  • Maple syrup - 2 tsp
  • Salt - 1/2 tsp
Sweet Potatoes with Maple Tarragon Butter:
  • Potatoes, sweet, medium - 4
  • Maple tarragon butter (ingredients listed separately) - ~2 Tbsp

Prep

  1. Maple tarragon butter - Chop tarragon. Heat butter in the microwave for a few seconds, just until softened. Use a fork to combine butter with tarragon, maple syrup and salt. (Can be done up to 5 days ahead)
  2. Sweet potatoes - Scrub clean. (Can be done up to 5 days ahead)
  3. Green beans / Lemons - Prep as directed (Can be done up to 3 days ahead)
  4. Salmon - Tear out 1 sheet per serving (so for 4 servings, use 4 sheets) of parchment paper or foil, about 18" (45 cm) wide. For parchment paper, stack, fold in half, and then cut into angular heart shapes (diagram below or see video). If you’re using foil, there’s no need to do this. Rinse and dry fish and cut into pieces for the number of servings you are making. Divide green beans between each half of foil or parchment. Top with salmon. Divide butter in half (save half for the potatoes) and spread butter onto the top of each piece of salmon. Top with lemon slices. Fold parchment or foil over to enclose fish. Crimp the edge of the foil or fold edges of parchment to seal.

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Make

  1. Heat oven to 400F (204C) degrees.
  2. Place salmon packets on a sheet pan and bake until fish is cooked through, 12 to 14 minutes.
  3. While salmon bakes, pierce potatoes with a fork. Place in a baking dish and pour 2 Tbsp (30 ml) of water in the dish. Cover with a wet paper towel and cook in microwave until tender 8 to 10 minutes, turning once in the middle.
  4. Slice sweet potatoes in half and top each half with maple tarragon butter.
  5. Serve salmon and green beans with sweet potato halves on the side and enjoy!

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