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Nutrition Facts
Serving Size 174 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 70 mg 3%
Total Carbohydrate 2 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 24 g
Vitamin A 6% Iron 4%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Salmon al Cartoccio
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 Lb salmon fillets
1 Tsp grapefruit zest, zest only
1 bag of Culinary Parchment Cooking Bags
7 Oz H-E-B Baby Zucchini, cut into 1/2 inch pieces at an angle or on the bias
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice, as needed for garnishing or serving
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Preheat oven to 375ºF.
Place salmon on a cutting board, season with salt, pepper, and grapefruit zest then place in a parchment cooking bag.
Place zucchini pieces into a bowl and toss with salt, pepper, and olive oil. Add zucchini to pouch, placing around edges of fish if possible.
Seal parchment bag by tightly folding or rolling up open end into a tight crimp. Place on a sheet pan and bake 15 to 20 minutes.
Once fish is fully cooked, cut bag open and serve open faced. Drizzle with lemon juice and garnish with chives if desired.
Chef's Note: I like to serve "Parsley, Mint & Cashew Pesto" with this dish. Recipe can be found on


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