SALMON EN PAPILLOTE

It's round two for salmon en papillote. I first made this recipe over a year ago and it has now become a favorite. Let me remind you it’s quick, easy, and oh so delicious. I also love that it’s so versatile. I used zucchini, but you can add other veggies like asparagus, carrots, or dill. It’s one whole meal in a cute little pouch. Serve with a side of rice for an extra hearty meal.

Read more to see the recipe.

Salmon en Papillote

Slightly adapted from Martha Stewart

Serves 2

Ingredients

1 small zucchini, halved lengthwise, and cut into half moons

1/2 onion thinly sliced (more or less depending on your preference)

1 tablespoon butter, cut into pieces

2 lemons, one cut in thin slices, the other for juice

coarse salt and ground pepper

garlic salt (optional)

2 skinless salmon fillets (6 to 8 oz.)

Instructions

1. Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat. 
2. On one side of crease, mound zucchini; top with onion, and lemon slices. Season with salt, pepper, and garlic salt. Place salmon on top; add the butter, drizzle with lemon juice, and season with salt, pepper, and garlic salt. 
3. To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve. 

Notes

Two Ways to Serve: You can either place the packet on a plate and cut it open, or make a slit in the paper and use a large metal spatula to transfer the contents to a serving plate.