SALMON EN PAPILLOTE: SALMON & VEGETABLES BAKED IN PARCHMENT PAPER (30 MINUTE MEAL)
Yield:
1
Ingredients
- 1 (6-8 ounce) salmon fillet
- Thinly sliced vegetables: 6 asparagus spears, 1 zucchini, spinach leaves, bell peppers, mushrooms, snap peas
- 2 scallions, thinly sliced
- 1 garlic clove, grated
- 2 tablespoons butter, melted
- Juice of ½ lemon
- 1 teaspoon finely chopped dill
- Salt and freshly ground pepper
- 1 piece of parchment paper
- 1 piece of aluminum foil
Instructions
- Preheat oven to 400 °F, 200°C.
- Lightly season the vegetables with salt and pepper.
- Fold a piece of parchment paper in half, like a book.
- Open the paper like a book and brush both sides (left and right) with melted butter.
- Place the asparagus spears on one side of the parchment then top with bell pepper slices or whatever vegetables you are using.
- Season the salmon on both sides with salt and pepper.
- Place the fish on top of the vegetables.
- Grate the garlic over the fish, drizzle the butter and lemon juice on top and fold the parchment paper over it to cover.
- Crimp and fold the edges all around to create a seal. When you get to the end, fold it over the bottom.
- For added protection, wrap the paper in foil and place on a baking tray.
- Bake for 12-15 minutes.
- Take care when opening the parchment because steam will immediately be released.
- Serve with rice, toasted bread, or mashed potatoes.
- Enjoy
I made this in my Itaki chef pro lunchbox steamer at work minus the parchment and it was delicious! 10/10 stars! So good!