Catch this in-a-pinch fish recipe and you’ll be hooked
Prep Time | 30 Minutes
Servings: 2 Servings
Wine Varietal: Pinot Noir
Prepare this simple salmon recipe in parchment paper and pair with our Sutter Home Pinot Noir. Dare we say you’ll be hooked. Whether you’re on a sensible budget or have very little time, you can still whip up a deliciously memorable meal for guests.
Salmon En Papillote with Fall Vegetables Ingredients:
- 2 pieces parchment paper, 18 inches by 15 inches
- 12 ounces salmon filets, (two 6-oz pieces) skin removed
- 1 cup red onions, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 yellow squash, sliced into medallions
- 1 zucchini, sliced into medallions
- 1 lemon, sliced into medallions
- 2 teaspoons green onions, thinly sliced
- salt, to season salmon
- black pepper, freshly ground, to season salmon
- 1/2 cup olive oil, to brush on parchment paper
Salmon En Papillote with Fall Vegetables Instructions:
- Preheat oven to 450°F.
- Cut two 18 inches long by 15 inches wide pieces of parchment paper. Fold the long side in half and cut into a heart-shape. The parchment paper should be large enough to contain one portion of fish and vegetables folded in half. Brush each piece of parchment paper with olive oil.
- Toss the sliced onions, squash and zucchini together in a small bowl with olive oil, salt, and pepper. Evenly portion the veggies onto each of the parchment paper.
- Season the salmon on each side with salt and pepper and place on top of the vegetables in the parchment paper.
- Top each portion of fish with sliced garlic, lemon and green onion.
- Fold the other half of the parchment paper over the fish and vegetables. Starting at one corner, tightly crimp the edges of the paper to seal it tightly.
- Place the pouches (papillote) on a sheet pan and bake for 8 to 10 minutes. When baked, the parchment paper should puff up and brown slightly. Remove from the oven and serve immediately. Transfer the envelope to a plate; the envelope should be carefully cut open and served with a lemon wedge.