Description
This Sockeye Salmon en Papillote is a flavorful and healthy dish featuring sustainably caught salmon, complemented by capers, lemon zest, and sugar snap peas, all cooked to perfection in parchment paper.
Ingredients
Scale
- 4 Sockeye salmon filets
- 4 tablespoons olive oil
- 4 tablespoons capers, drained
- 4 tablespoons white wine
- 4 teaspoons lemon zest
- 4 handfuls of sugar snap peas, trimmed and cleaned
- 1 lemon, sliced for garnish
Instructions
- Preheat the oven to 350ºF (175ºC).
- Cut four pieces of parchment paper, each roughly 11×17 inches.
- For each filet, follow this process: Fold the parchment paper in half and open it again, creating a crease.
- Place a salmon filet on one side of the crease. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of white wine.
- Sprinkle 1 tablespoon of capers and 1 teaspoon of lemon zest over the salmon.
- Add a handful of sugar snap peas around the salmon.
- Fold the parchment over the salmon and crimp the edges tightly to seal the packet.
- Place the packets on a baking sheet and bake for 15 minutes, until the salmon is cooked through and the peas are tender.
- Carefully open the packets (watch out for steam) and transfer the contents to plates. Garnish with lemon slices and serve immediately.
Notes
Use sustainably sourced salmon for the best environmental impact. If sugar snap peas are unavailable, asparagus or green beans make great substitutes. The parchment paper technique helps to lock in moisture and flavor, making the salmon tender and juicy. This dish is best served immediately after cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 480
- Fat: 22
- Carbohydrates: 5
- Fiber: 2
- Protein: 34
- Cholesterol: 75