Salmon Veggie Packets

Name: Salmon Veggie Packets
Ingredients: 2 tablespoons white wine; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 medium sweet yellow peppers, julienned; 2 cups fresh sugar snap peas, trimmed; 2 tablespoons white wine; 1 tablespoon olive oil; 1 tablespoon grated lemon zest; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 salmon fillets (6 ounces each); 1 medium lemon, halved

13 ingredients

6 steps

Ingredients

2 tablespoons white wine
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium sweet yellow peppers, julienned
2 cups fresh sugar snap peas, trimmed
2 tablespoons white wine
1 tablespoon olive oil
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 medium lemon, halved

Directions

1

Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat.
2

In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables.
3

Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on
4

.
5

Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape.
6

To serve, squeeze lemon juice over vegetables.