French 20 min

Salmon en Papillote

Name: Salmon en Papillote
Total time: 20 min
Yield: 2 servings
Cuisine: French
Ingredients: 4 salmon fillets (6 oz each), skin on; 2 medium zucchini, thinly sliced; 1 pint cherry tomatoes, halved; 1 lemon, thinly sliced; 4 tablespoons unsalted butter, sliced; 4 cloves garlic, thinly sliced; 4 sprigs fresh thyme; 4 sprigs fresh dill; 1/4 cup dry white wine; 2 tablespoons olive oil; Salt and black pepper; Crusty bread for serving

seafoodhealthygluten-freequickhigh-protein

Ingredientsfor 2

380

Cal

40g

Protein

Carbs

22g

Fat

14 salmon fillets (6 oz each), skin on
22 medium zucchini, thinly sliced
31 pint cherry tomatoes, halved
41 lemon, thinly sliced
54 tablespoons unsalted butter, sliced
64 cloves garlic, thinly sliced
74 sprigs fresh thyme
84 sprigs fresh dill
91/4 cup dry white wine
102 tablespoons olive oil
11Salt and black pepper
12Crusty bread for serving

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Instructions

1
Preheat oven to 400°F. Cut 4 large pieces of parchment paper (about 16x12 inches each). Fold each in half and crease to mark the center. Open flat.
2
On one half of each parchment, layer zucchini slices, then cherry tomatoes. Place a salmon fillet on top, skin-side down. Season salmon generously with salt and pepper. Top with lemon slices, garlic, butter, thyme, and dill. Drizzle with 1 tablespoon white wine per packet.
3
Fold the parchment over the salmon. Starting at one corner, fold and crimp the edges in overlapping folds all the way around to create an airtight seal — like a half-moon crescent. The packets will puff as they cook and trap all the steam.
4
Bake for 12–15 minutes. The internal temperature of the salmon should reach 125°F for medium. Open packets carefully at the table (the escaping steam is very hot). Serve directly in the parchment with crusty bread to soak up the juices.