Salmon Veggie Packets

Name: Salmon Veggie Packets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
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 zest; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 salmon fillets (6 ounces each); 1 medium lemon, halved

I feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It’s the first French recipe I learned, and the delightful little packages are family-friendly. —Renee Greene, New York, NY

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 zest
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 until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape.
To serve, squeeze lemon juice over vegetables.

Nutrition 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.

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Originally published as Salmon & Veggies in parchment paper in Simple & Delicious April/May 2015