Salmon ‘Al Cartoccio’

Name: Salmon 'Al Cartoccio'
Prep time: 20

5 out of 5 stars (based on 10 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

‘Al cartoccio’ is simply the Italian way of saying ‘en papillotte’ or ‘cooked in a bag’. We think this is one of the best ways to cook fish. This Salmon ‘Al Cartoccio’ is quick, clean,...

1 cup sunchokes (Jerusalem artichokes), scrubbed and cut into bite-sized pieces (See Chef Tips)
2 teaspoons butter or olive oil
1 salmon fillet, around 10-12 oz.
1 small fennel bulb, sliced thinly
1 cup asparagus, cut in 1-inch segments
1 orange, ½ zested and juiced, ½ thinly sliced
3 fennel fronds
salt and pepper to taste

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Nutrition Facts

Calories

311 cals

Fat

16 g

Saturated Fat

4 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

6 g

Carbohydrates

20 g

Sugar

12 g

Fiber

6 g

Protein

24 g

Sodium

733 mg

Directions

Preheat oven to 400°F.
In a small pot of water, boil the cut sunchokes until tender, around 7-10 minutes. Drain. Set aside while you make the ‘cartoccio.
Take large sheet of parchment paper and fold in half. With this paper, starting and ending at the folded side, cut a large half round out of the paper, roomy enough to hold the salmon loosely. Rub half the round with butter or oil.
Season salmon on all sides with salt and pepper and lay it on the buttered side of the paper. Add vegetables, followed by the zest and juice of half the orange. Garnish the fillet with orange slices.
To seal the cartoccio, fold the empty half of the heart over the filled one, lining up the edges. Starting at the fold, seal the two edges by tightly folding them together all the way round . If this is difficult, you can cheat and use a stapler to hold the folds shut. ( See Ann’s Tips)
Bake in oven on a small cookie sheet for 12-14 minutes. Puncture the cartoccio to allow the steam to escape, then slice open the paper with a small knife or scissors to serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society