or in a packet, keeps it moist.When the packet is opened, the fresh basil and garlic lend a wonderfully intoxicating aroma. Using foil makes this quick and easy, but parchment gives an elegant presentation for special occasions. Prep Time: 15 minutes Cook Time: 20 to 30 minutes Makes 2 Servings 2 large Roma tomatoes, seeded and diced (1 cup)2 tablespoons fresh basil, julienned2 tablespoons shallots, finely chopped2 teaspoons garlic, minced2 teaspoons extra virgin olive oil1 teaspoon lemon juiceDash of cayenne pepper¼ teaspoon salt1 cup loosely packed spinach leaves2 (6-ounce) wild salmon fillets, skinned 2 (10 x 15-inch) pieces of aluminum foil 1. Preheat the oven to 375°F. Mix the first 8 ingredients in a small bowl. Set aside.2. Place half of the spinach leaves in the center of foil. Lay one piece of salmon on top of the spinach. Spoon half of the tomato mixture over the fish. Fold foil over and seal edges securely. Repeat. Cook packets for 20 to 30 minutes, or until the fish is opaque in the center. NOTE: You can prepare the packets ahead of time and keep them in the refrigerator.
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