Salmon Veggie Packets Recipe

Salmon Veggie Packets Recipe
Salmon Veggie Packets Recipe photo by Taste of Home
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Salmon Veggie Packets Recipe

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I feel the spirit of Julia Child when I make lemon-pepper salmon “en papillote” (in parchment). It’s my first French recipe and a family-friendly meal. —Renee Greene, New York, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons white wine
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium sweet yellow peppers, julienned
  • 2 cups fresh sugar snap peas, trimmed
  • SALMON:
  • 2 tablespoons white wine
  • 1 tablespoon olive oil
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 salmon fillets (6 ounces each)
  • 1 medium lemon, halved

Directions

Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat.
In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables.
Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets.
Bake 12-16 minutes or until fish just begins to flake easily with a fork, opening packets carefully to allow steam to escape.
To serve, squeeze lemon juice over vegetables. Yield: 4 servings.
Originally published as Salmon Veggie Packets in Simple & Delicious April/May 2015

Nutritional Facts

1 serving: 400 calories, 23g fat (4g saturated fat), 85mg cholesterol, 535mg sodium, 13g carbohydrate (3g sugars, 3g fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.

  • 2 tablespoons white wine
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium sweet yellow peppers, julienned
  • 2 cups fresh sugar snap peas, trimmed
  • SALMON:
  • 2 tablespoons white wine
  • 1 tablespoon olive oil
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 salmon fillets (6 ounces each)
  • 1 medium lemon, halved
  1. Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat.
  2. In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables.
  3. Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets.
  4. Bake 12-16 minutes or until fish just begins to flake easily with a fork, opening packets carefully to allow steam to escape.
  5. To serve, squeeze lemon juice over vegetables. Yield: 4 servings.
Originally published as Salmon Veggie Packets in Simple & Delicious April/May 2015

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