Salmon En Papillote
(Published: )
Salmon en papillote looks and sounds complicated, but it's actually super easy! Bonus - it's also one of the healthiest ways to cook fish, and it's delicious. Serve over brown rice for a more hearty meal.
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Cooking Time |
Servings |
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4 people |
Ingredients:
- 4 salmon fillets
- 1 eggplant
- 1 zucchini
- 2 tomatoes
- 1 Tbsp thyme
- 1 Tbsp rosemary
- 2 Tbsp parsley
- 2 Tbsp olive oil
- 1 tsp mustard
- 3 cloves garlic, minced
- 1 lemon, thinly sliced (12 slices)
- salt and pepper to taste
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Directions:
Preheat oven to 425 F
Lay 4 sheets of parchment paper twice the size of the salmon fillets. Fold each in half, then open and lay flat. Julienne the tomatoes, eggplant, and zucchini and put into a large bowl.
Mince the garlic and stir into the veggies, along with olive oil, thyme, rosemary, and parsley. Toss until coated, then divide among the 4 parchment sheets.
Lay a piece of salmon on top of each veggie nest, and top with mustard, salt and pepper, and 3 lemon slices. Fold each piece of parchment in half over the fillets, and double fold the edges to seal completely and form a packet. Place packets on a baking sheet and bake in the oven for 20 minutes.
Remove from oven, place packets on plates, and serve. Be careful of steam escaping from packets.
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