Best Salmon Veggie Packets Recipes

SALMON VEGGIE PACKETS

Salmon Veggie Packets image

I feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It's the first French recipe I learned, and the delightful little packages are family-friendly. -Renee Greene, New York, NY

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

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
SALMON:
2 tablespoons white wine
1 tablespoon olive oil
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 medium lemon, halved

Steps:

Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat., In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables., Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets., Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape., To serve, squeeze lemon juice over vegetables.

Nutrition Facts : Calories 400 calories, Fat 23g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 535mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges

HARD CIDER SALMON AND VEGGIE PACKETS

HARD CIDER SALMON AND VEGGIE PACKETS image

Yield 2

Number Of Ingredients 21

Ingredients

For the Salsa
2 medium ripe, firm peaches, diced
1 medium red bell pepper, diced
2 green onions, sliced thinly (green and white parts)
1/4 cup finely chopped fresh cilantro
1 tablespoon olive oil
1 teaspoon lime juice
1 teaspoon honey
Salt and pepper, to taste
For the Salmon
1 cup hard cider
1 tablespoon honey
2 shakes Worcestershire sauce
2, 4-6 ounce salmon filets
For the Veggies
2 medium carrots, peeled and julienned
1/2 cup snow peas, julienned
1/2 medium red bell pepper, julienned
1 tablespoon olive oil
1 tablespoon lime juice
Salt and pepper, to taste

Steps:

1. If grilling packets, preheat grill over medium-low heat. If baking packets, preheat oven to 400°. 2. To prepare salsa, mix together peaches, bell pepper, green onions, and cilantro. In a separate bowl, whisk together olive oil, lime juice, honey, salt and pepper. Drizzle over peach mixture. Stir and stash in fridge while preparing remainder of recipe. 3. In a small sauce pan, combine hard cider, honey, and Worcestershire sauce over medium heat. Bring to a boil, reduce heat and simmer for 12-15 minutes or until sauce has reduced by half. Remove from heat. 4. Mix together carrots, snow peas, bell pepper in a bowl. Drizzle with olive oil, lime juice, salt and pepper. Toss to combine. 5. To assemble packets, lay half the veggie mixture on the right side of a heart cut out of a 12″ x 18″ piece of parchment paper. Rest salmon filet on top of veggies. Drizzle with half the cider sauce. Seal up packets by folding heart in half and twisting the edge until closed. 6. Place on a baking sheet (if baking) and bake in preheated oven or place directly on grill rack. Cook for 10-12 minutes. Slice open the packets (watch for steam) and serve with a healthy-sized spoonful of salsa.