Salmon with Vegetables in Parchment
Having my blog has introduced me to wonderful peoples around the globe. One of them is the owner/chef of La Serviette Blanche in Cannes. The below recipe is an adaptation of one of La Serviette Blanche meals. Easy to assemble, delicious and quite light. I served with Lemon butter rice. I used champagne because I had it in the refrigerator, good white wine would be perfect also. The lemon-parsley butter can be prepared and stored in the freezer. I like to make small rounds and used them as needed.
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- salt and pepper
- olive oil
- lemon zest
- 4 salmon fillets skinless
- snap peas
- brown mushrooms washed, stem removed and sliced
- shallots finely sliced
- champagne or white wine
- lemon- parsley butter
- Carbohydrate 2.00975 g
- Cholesterol 0 mg
- Fat 0.1223124998875 g
- Fiber 0.742999980449677 g
- Protein 0.701 g
- Saturated Fat 0.019653749984466 g
- Serving Size 1 1 Serving (26g)
- Sodium 19.4615494791644 mg
- Sugar 1.26675001955032 g
- Trans Fat 0.0160090624969535 g
- Calories 11 calories
- Preheat oven at 375 °.
- Place a large piece of parchment paper on the counter. Arrange a layer of snap peas, mushrooms, shallots, lemon zest. Top with salmon fillets. Sprinkle salt and pepper and drizzle with olive oil.
- Start folding the parchment paper. Before completely sealing it add some champagne or white wine and completely seal the salmon pockets.
- Bake in the hot oven for 25 to 30 minutes.
- Serve hot.
Step-by-step
-
Preheat oven at 375 °.
Place a large piece of parchment paper on the counter. Arrange a layer of snap peas, mushrooms, shallots, lemon zest. Top with salmon fillets. Sprinkle salt and pepper and drizzle with olive oil.
Start folding the parchment paper. Before completely sealing it add some champagne or white wine and completely seal the salmon pockets.
Bake in the hot oven for 25 to 30 minutes.
Serve hot.
