Salmon en Papillote with Vegetables

Ingredients

• 4 (6 oz) salmon fillets, skinless
• 1 zucchini, julienned
• 2 carrots, julienned
• 1 red bell pepper, thinly sliced
• 1 leek, white and light green parts, thinly sliced
• 2 tbsp olive oil
• 4 tbsp unsalted butter, cut into 4 pats
• 1 lemon, thinly sliced
• 4 sprigs fresh dill
• 1/4 cup dry white wine or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 400F and cut four large sheets of parchment paper, about 15 by 15 inches each.
2. Toss the julienned zucchini, carrots, bell pepper, and leek together in a bowl with the olive oil and half the salt and pepper.
3. Fold each parchment sheet in half to crease it, then unfold and place a quarter of the vegetable mixture just off-center on one side of the crease.
4. Pat each salmon fillet dry and season with the remaining salt and pepper, then place one fillet on top of the vegetables on each sheet.
5. Top each fillet with a pat of butter, two lemon slices, and a sprig of dill, then drizzle 1 tablespoon of the white wine or broth over each portion.
6. Fold the empty half of the parchment over the salmon to meet the other edge, then starting at one corner, make small, tight overlapping folds along the open edges to seal the packet completely, like sealing a calzone.
7. Twist the final corner tightly to close the packet fully; a properly sealed packet will puff up with steam as it bakes.
8. Place the sealed packets on a large baking sheet, leaving space between them, and bake for 16 to 18 minutes.
9. Check one packet by carefully opening it, watching for the burst of hot steam. The salmon is done when it is opaque and flakes easily, reaching 145F, and the vegetables are tender-crisp.
10. Transfer each packet to a plate and let diners open their own at the table, or carefully transfer the salmon and vegetables to plates yourself, spooning the flavorful juices over the top.
11. Serve immediately while the packets are still warm and fragrant.

Nutrition

Calories	400
Protein	33.0 g
Fat	26.0 g
Carbs	10.0 g
Fiber	3.0 g
Sodium	540 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.