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Salmon Veggie Packets

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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
  • 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


  • 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
1 serving: 400 calories, 23g fat (4g saturated fat), 85mg cholesterol, 535mg sodium, 13g carbohydrate (3g sugars, 3g fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.
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