Salmon en Papillote



photo by Brian Fitzsimmons

This salmon recipe is so simple that it is impossible to mess up. The parchment packet locks in all the contents, so the fish and vegetables retain flavorful moisture. Low fat, high protein and nutrient dense, this is the perfect way to ring in the new year with a fast start.


Serves 2 

What You Need

2 salmon filets (about 4-5 oz. each)
½ lb asparagus, trimmed and halved lengthwise
½ lb small rainbow carrots, peeled and halved lengthwise
½ cup red radishes, sliced thinly
¼ cup shiitake mushrooms, sliced thinly
¼ cup oyster mushrooms, sliced thinly
½ cup scallions, sliced thinly
1 tbsp. extra virgin olive oil
2 sprigs fresh thyme
1 lemon, zested 
Salt & pepper, to taste
¼ cup white wine or water

 

How to Make It 

1. Heat oven to 375 Fahrenheit. In a mixing bowl add the asparagus, carrots, mushrooms and scallions; toss in olive oil.

2. Season fish with salt, pepper and lemon zest.

3. Cut a 12”x15” piece of parchment or baking paper and fold in half, creasing the paper lengthwise. In the middle of one folded half, place in order: half of the carrots and asparagus, radish slices, one salmon filet, then top with mushroom mix, scallions, and sprig of thyme. Drizzle half of the white wine (or water) over the fish and seal the parchment with small pleats, forming a packet to steam the fish and veggies.

4. Place in the oven for about 10 minutes for a thoroughly cooked fish.
To serve, place the entire parchment packet on a plate and cut the paper right down the center. Enjoy!

 

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