Salmon And Veggies En Papillote In Parchment Paper Packs Recipes

SALMON AND VEGGIES EN PAPILLOTE (IN PARCHMENT PAPER PACKS!)

Steps:

• Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
• In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
• Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
• Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
• Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.

SALMON IN PARCHMENT PAPER (SALMON EN PAPILLOTTE)

Steps:

• Preheat oven to 375ºF. Prepare a large square of parchment paper and fold it in half.
• Place thinly sliced pieces of fennel on the bottom half of the parchment at the crease. Add asparagus pieces and shallot slices. Sprinkle with kosher salt and black pepper.
• Place salmon fillet on the vegetables and then and sprinkle with kosher salt and black pepper. Top with lemon slices, fennel fronds and butter.
• Pour lemon juice and/or white wine over the salmon and vegetables.
• Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!
• Bake the fish for 15 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.

SALMON AND VEGETABLES EN PAPILLOTE

Steps:

• To prepare the vegetables: Preheat the oven to 350°F.
• Place 4 sheets of parchment paper on a work surface. Trim the cauliflower and broccoli florets from the stems, discarding the stems, and divide the florets among the parchment sheets.
• Peel the carrot and cut into 1/16-to 1/8-inch-thick round slices. Place some of the carrots on each parchment sheet. Cut the ends off the green beans and cut each bean into 3 or 4 pieces. Arrange some of the beans on each parchment sheet and top with 1 teaspoon of butter. Place 2 thyme sprigs and 1 teaspoon of water on each parchment sheet. Season with salt and pepper. Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time. Fold the ends of the parchment and tuck them under the package to loosely enclose the vegetables. Place the vegetable packets on an ungreased baking sheet and bake for 25 minutes.
• Meanwhile, prepare the salmon: Lay 4 sheets of parchment paper on a work surface and place 1 salmon fillet in the center of each sheet. Cut 2 of the lemons in half, remove the seeds, and squeeze the juice from 1 lemon half on each salmon fillet. Season with salt and pepper and top each fillet with 2 thyme sprigs. Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time. Fold the ends of the parchment and tuck them under the package, loosely enclosing the salmon. Add the salmon packets to the baking sheet and bake them for 10 minutes. (If your pieces of salmon are thicker than 3/4 inch, you will need to cook them up to 5 minutes longer.)
• Cut the remaining lemon into 8 wedges.
• Remove the salmon and vegetables from the parchment and arrange them on plates with the lemon wedges.