Literal packages of deliciousness mailed right from your oven! Salmon and Veggie Packets steam-roasts the fish into a truly amazing tender pink that flakes and fascinates! The fatty, sweet and savory salmon is elevated by the zesty sauce and by the marinaded yellow pepper and snap peas, which bring the freshness, the brightness, and the crunch. Salmon and Veggie Packets come as priority shipping, so they're ready in a hurry, and they aim to impress every time!
IngredientsFor the vegetables: • 2 tablespoons white wine • 1 tablespoon olive oil • 1/4 teaspoon salt • 1/4 teaspoon pepper • 2 medium sweet yellow peppers, julienned • 2 cups fresh sugar snap peas, trimmed For the salmon: • 2 tablespoons white wine • 1 tablespoon olive oil • 1 tablespoon lemon zest, grated • 1/2 teaspoon salt • 1/4 teaspoon pepper • 4 (6-ounce) salmon fillets • 1 medium lemon, halved
Preheat the oven to 400 degrees F.
Cut four 18x15-inch pieces of parchment paper or heavy-duty foil. Fold the parchment paper crosswise in half, forming a crease.
In a large bowl, mix 2 tablespoons of the white wine, 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Add the yellow peppers and the snap peas, tossing to coat.
In a small bowl, mix the remaining white wine, the remaining olive oil, the remaining salt, the remaining pepper, and the lemon zest.
Lay open one piece of the parchment paper and place 1 of the salmon filets on one side.
Drizzle the fillet with 2 teaspoons of the wine mixture.
Top the salmon with 1/4 of the vegetables.
Fold the paper over the fish and the vegetables, folding the open ends two times to seal the packet.
Repeat with the remaining filets, white wine mixture, and vegetables.
Place the packets on baking sheets.
Bake until the fish just begins to flake easily with a fork, about 12-16 minutes. Carefully open the packets to allow the steam to escape.
Squeeze the lemon over the vegetables and serve.