Salmon en Papillotte with Brussels Sprouts & Lemon

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 Cooking something en papillotte means that you make a parchment or foil pouch for a food item and bake that item in the oven.  Everything you put in the pouch, whether it be fish, chicken, or vegetables steams beautifully and the results are a healthy and fun dinner filled with fresh ingredients.  I like to add a touch of white wine into the parchment pouch along with aromatics like thinly sliced garlic and fresh herbs, to impart those flavors throughout. Here, I have baked salmon filets, garlic, lemon and brussels sprouts in a parchment pouch for a seasonal and heart healthy dinner idea.

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Salmon en Papillotte with Brussels Sprouts & Lemon

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2
  • Difficulty: easy
  • Recipe type: Fish

Ingredients:

  • 2 (6-7 oz.) salmon filets
  • Olive oil
  • Salt and pepper
  • Crushed red pepper flakes
  • 1 garlic clove, thinly sliced
  • 2 Tablespoons dry white wine
  • 1 cup quartered brussels sprouts
  • 1 lemon

Directions:

  1. Preheat the oven to 400 degrees. Lay a large square of parchment paper down on the counter for each salmon filet. Spray the center of each square with cooking spray. Lay the fish in the center of the square and season it with salt, pepper, red pepper flakes and a touch of olive oil. Lay the quartered brussels sprouts alongside each salmon filet. Season them with a pinch of salt and pepper as well. Lay slices of lemon on the fish and pour 1 Tablespoon of wine into each packet.
  2. Crinkle up the parchment paper around the fish and veggies until tightly sealed. Bake in the preheated oven for 15 minutes, or until the fish is flaky and the veggies tender.

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