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Parchment Pouch Cilantro Lime Salmon
Parchment Pouch Cilantro Lime Salmon

Before you jump to Parchment Pouch Cilantro Lime Salmon recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

In general, people have been conditioned to think that “comfort” foods are terrible for the body and need to be avoided. At times, if your comfort food is made of candy or other junk foods, this is true. Other times, though, comfort foods can be totally nourishing and it’s good for you to consume them. There are a number of foods that, when you consume them, could boost your mood. When you feel a little down and are needing an emotional pick-me-up, test out a few of these.

Eggs, you may be astonished to find out, are fantastic at battling depression. You should make sure, though, that what you make includes the egg yolk. Whenever you would like to cheer yourself up, the yolk is the most essential part of the egg. Eggs, the yolks in particular, are high in B vitamins. The B vitamin family can be great for boosting your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that affect your mood–run better. Eat a couple of eggs to jolly up!

You can see, you don’t need junk food or foods that are bad for you just so to feel better! Try some of these suggestions instead.

We hope you got insight from reading it, now let’s go back to parchment pouch cilantro lime salmon recipe. To cook parchment pouch cilantro lime salmon you need 7 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Parchment Pouch Cilantro Lime Salmon:
  1. Get 1.5 lbs salmon filet cut into 3-4 portions
  2. Take 4 small limes - 2 thinly sliced (about 1/8")
  3. Prepare 1 small bunch cilantro
  4. You need 2 tbs unsalted butter - cold, cut into several thin slices
  5. Get 1/4 tsp black pepper
  6. Get to taste Salt
  7. Provide red chili powder to taste - optional
Instructions to make Parchment Pouch Cilantro Lime Salmon:
  1. Preheat oven to 425°F. Lay a piece of parchment paper on a large baking sheet.
  2. Layer lime slices from first 2 limes in center of parchment paper (save the lime "butts" for later). Place salmon on top of slices (skin side down if using skin-on). Squeeze the juice of the other 2 limes over salmon.
  3. Arrange butter pieces on top of salmon so it gets nicely coated as butter melts. Sprinkle with pepper (and salt and chili powder if desired). Top with lime "butts". Arrange whole cilantro around everything.
  4. Place a second piece of parchment on top. Roll up edges, pressing on rolls as you go to seal. Don't make the pouch too tight on top you want to leave room for steam to circulate.
  5. Place in oven. Bake 20 minutes. Remove from oven. Let rest 5 minutes. Open carefully. Serve with desired sides and additional lime and chopped cilantro if desired. Enjoy!

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