Catch this in-a-pinch fish recipe and you’ll be hooked
Prep Time | 30 Minutes
Servings: 2 Servings
Wine Varietal: Pinot Noir
Tags: salmon en papillote, zucchini, yellow squash, red onions, pinot noir, in a pinch, fall recipe, food and wine, salmon, onions, vegetables
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.