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This fancy-sounding French technique is actually really simple, and is a great, healthy way to make flaky and flavorful fish. Also, the spinach sauce can be made with half mayonnaise, half sour cream, for a dairy meal (if your minhag permits). Try these other great salmon recipes! Lazy but Crispy Fish Everything Spice Roasted Salmon Cedar-Wrapped Salmon Roasted Salmon with Horseradish Sauce & Pickled Onions
6 4-oz (113 g) salmon fillets
5 cubes Gefen Frozen Garlic
3 cubes Dorot Gardens Frozen Parsley
3 cubes Dorot Gardens Frozen Dill
1 and 1/2 teaspoons salt
2 teaspoons honey
3 lemons, sliced thinly
1 cup frozen chopped spinach, defrosted and drained
1 cup low-fat mayonnaise
2 cubes Gefen Frozen Garlic
2 cubes Dorot Gardens Frozen Parsley
2 cubes Dorot Gardens Frozen Dill
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon fresh black pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). On a baking sheet, prepare a sheet of Gefen Parchment Paper so that it’s double the width of the baking sheet, and a full baking sheet’s length of paper is hanging over the edge of the baking sheet (extra-wide baking paper is helpful in this case).
Lay the salmon on the baking paper, centering it so there is at least an inch or two of paper on each side.
In a small bowl, combine garlic, herbs, salt, and honey. Spread evenly onto fillets. Layer lemon slices onto each piece.
Cover the salmon with the extra flap of parchment paper. Fold over the edges with small overlapping folds, so the salmon is encased in an envelope of baking paper.
Bake for 15 minutes. Serve warm with spinach sauce (below).
Combine all ingredients. Let it sit in the fridge for 30 minutes or up to three days for flavors to blend.
Photography: Hudi Greenberger Styling: Janine Kalesis
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