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Lemon Salmon & Prawn en Papillotte

Lemon Honey Herb Salmon & Prawns

LEMON SALMON AND PRAWN en PAPILLOTTE

Serves 4

4 6oz boneless skinless salmon fillets

12 prawns, peeled and deveined

HUMBLE & FRANK LEMON HONEY HERB SAUCE & MARINADE 

OR HUMBLE & FRANK LEMON BUTTER GARLIC SAUCE & MARINADE

2 Tbsp minced fresh chives and / or parsley

 

Heat oven to 425°F.

Lay 4 pieces of parchment paper, about 15”x15” on a clean countertop. Lay one salmon fillet in the center of each piece of paper and top with 3 prawns each. Slather with LEMON HONEY HERB SAUCE. Season with sea salt and freshly ground black pepper.

Bring the sides of the paper up over top of the fish, fold together, then continue folding down until it is tight against the fish. Tuck the long ends of the paper underneath, to create a neat package, so no liquid can leak out. Repeat to make 4 packages and place them all on a rimmed sheet pan.

Roast until fish and prawns are cooked through, 15-20 minutes, flipping the packages halfway through.

Remove fish from parchment, sprinkle with chives and parsley and serve with new potatoes, steamed broccoli and additional warmed LEMON HONEY HERB SAUCE.

Enjoy with wild Sockeye salmon, King or Atlantic salmon. Enjoy on a summer afternoon with a cold, icy glass of lemon water!  Click here for more exciting recipes!