Steamed Salmon en Papillote
A lovely, vegetable-y, healthy summer dish that will allow you to practice a new cooking technique. Use different vegetables to make a dish you and your family will love. This is also a super quick method of cooking to have up your sleeve for when you want to avoid using oils and unhealthy fats for cooking.
Servings: 4 servings
Ingredients
- 4 6oz Salmon Filets, skinless
- Salt and Pepper to taste
- 1 cup Fresh Baby Spinach
- 1 cup Leeks, thinly sliced
- 1 cup Carrots, thinly sliced
- 4 tablespoons Butter, unsalted
- 2 tablespoons Capers, drained and finely chopped
- 1 tablespoon lemon juice
- 1 tablespoons Parsley, finely choped
Instructions
- Preheat oven to 400 degrees.
- Prepare parchment paper by cutting 12x18 inch squares. Fold down the middle crosswise, then open and lay flat.
- Divide baby spinach among the four papers on one side, topping with a salmon filet.
- Dot the butter on top of the salmon and bed of spinach.
- Top with leeks, carrots, parsley, and sprinkle parsley and lemon juice over.
- Fold over the parchment paper and fold the open edges together to create a pleated seam all the way around.
- Place packets on a baking sheet and bake 12-13 minutes or until the parchment has puffed up and salmon is cooked through.
- Serve immediately on a plate and trim one edge open.