Steamed Salmon en Papillote
Ingredients
- 2 wild caught salmon filets
- 1 small zucchini, cut in half & thinly sliced
- 1 small squash, cut in half & thinly sliced
- 2 tsp fresh dill weed
- 1 clove of garlic, shaved or minced
- 1 shallot or small sweet onion, thinly sliced
- 2 lemons, one halved, the other thinly sliced
- 2 tsp garlic powder
- 4 tsp olive oil
- Salt and Pepper to taste
- Parchment Paper
Instructions
- Preheat your oven to 375. Take a piece of parchment paper and fold it in half, lay flat.
- On one side of the crease, take half of your measured ingredients and layer your chopped zucchini, squash, shallots, dill weed, garlic powder, salt, and pepper. Top off with a fresh squeeze of half a lemon an top with olive oil for steaming.
- Place your salmon filet on top, and season with salt and pepper. Place garlic shavings on top and provide another squeeze of fresh lemon.
- Drizzle some olive oil on you filet and place lemon slices on top to complete the dish prior to baking.
- To close, bring the other half of the parchment fold on top of the fish, and fold the edges into tight pleats to ensure none of the oil escapes during the baking process. Once complete, the paper packet will look like a half moon.
- Place your dish in the oven and bake between 10 - 15 minutes until you reach the desired temperature for your fish. In the video below, I cooked mine for 14 minutes. Once your dish is done cooking, remove from the oven, cut open, and serve.
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