cooking for bae

A Recipe Brought to you by Chef D. Arthur

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“en Papillote” is a method of cooking in which the food is put into a folded pouch or parcel and then baked

Ingredients

Salmon

  • 2 large sheets parchment paper
  • 2 tbsp. olive oil
  • 1 lb. asparagus, stems discarded
  • Garlic salt (to taste)
  • Black pepper (to taste)
  • 2 – 6-8 oz. salmon filets
  • 4 sprigs thyme
  • 1 lemon, sliced

Tomatoes

  • 1/2 lemon, juiced & seeded
  • 2 sprigs of thyme, sprig discarded
  • Garlic salt (to taste)
  • Black pepper (to taste)
  • 3 tbsp. olive oil
  • 1 cup heirloom tomatoes, cut in half

Instructions

Salmon

  • 2 large sheets parchment paper
  • 2 tbsp. olive oil
  • 1 lb. asparagus, stems discarded
  • Garlic salt (to taste)
  • Black pepper (to taste)
  • 2 – 6-8 oz. salmon filets
  • 4 sprigs thyme
  • 1 lemon, sliced
  • Bake at 400F for 15-20

Tomatoes

  • 1/2 lemon, juiced & seeded
  • 2 sprigs of thyme, sprig discarded
  • Garlic salt (to taste)
  • Black pepper (to taste)
  • 3 tbsp. olive oil
  • 1 cup heirloom tomatoes, cut in half

Tips

**Be sure to purchase parchment paper and not wax paper**

**This recipe works with different types of fish or vegetables. Don’t be afraid to explore**

**Add a carb. This dish pairs well with rice, potatoes, quinoa, couscous, etc.**

**Add a salad. This dish pairs well with the salad of your choice**

**My recipe calls for garlic salt and pepper. Other seasoning options: blackened, Cajun, seafood seasoning**

Find out more about Chef D. Arthur:
Chef D. Arthur’s Website
Chef D. Arthur’s Instagram

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