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 tbsp (60 ml) olive oil
- 4 tbsp capers, drained
- 4 tbsp (60 ml) white wine
- 4 tsp 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 tbsp of olive oil and 1 tbsp of white wine.
- Sprinkle 1 tbsp of capers and 1 tsp 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