Salmon Basilic Papilotte



  • 4 salmon fillets
  • 6 green onions sliced thin
  • 1 cup loosely packed chopped basil
  • 2 Tablespoons Winters Park Basil Pesto
  • salt and freshly ground pepper to taste
  • juice of one lemon
  • 1 Tablespoon olive oil
  • 1 cup steamed spinach, drained


    Preheat oven to 450F. Place 1 big piece of aluminum foil onto your work surface. Place a few leaves of spinach in the center of the foil. Top with the salmon. Brush salmon with Winters Park Basil Pesto. Top salmon with green onions, salt, pepper and the juice of lemon. Cover with fresh basil. Drizzle 1 Tablespoon olive oil over the salmon. Fold the edges of the aluminum foil and seal it. Bake until fish is opaque, about 15 minutes.
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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