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
Salmon Veggie Packets
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 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 5 salmon ingredients. To assemble, lay open a piece of parchment; place a salmon fillet on 1 side. Drizzle with 2 teaspoons wine mixture; top with a fourth of the vegetables.
- Fold paper over fish and vegetables; fold the open ends 2 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.
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