Salmon Veggie Packets

Women‍‍`s Corner
January 8, 2023

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.

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

Method: 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.

This content is taken from https://www.tasteofhome.com/recipes/