Cut parchment paper into 4 rectangles of 21x28 cm each.
Fold the rectangles in half and cut into a half heart shape.
Brush 1/4 teaspoon of oil inside the papers.
Place the folded papers on a baking sheet. Put 2-3 slices of tomato inside each one, followed by 1 salmon fillet.
Sprinkle each salmon with salt and pepper, and place 1 teaspoon of butter on top of each one.
Place lemon slices on top and close the fish packets. Starting with the top of the paper in a heart shape, fold the edges until well sealed.
Bake the salmon in its packets for 10 minutes. Remove from the oven and let rest for a few minutes.
Meanwhile, prepare the sauce: in a pot over medium-high heat, combine the lemon juice, shallot, and white wine. Let reduce by 1/3 after about 5 minutes.
Remove from heat and add 2 teaspoons of very cold butter, one at a time. Stir to thicken.
Let each person open their salmon packets and cover them with the prepared sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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