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Recipe by Sina Mizrahi

Salmon en Papillote

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Salmon en Papillote
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

45 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar - Pescatarian - Paleo

Ingredients

Main ingredients

  • 6 skinless salmon fillets

  • 2 zucchini, thinly sliced lengthwise

  • 2 cloves garlic, thinly sliced

  • 1/2 lemon, very thinly sliced

  • 2 tablespoons Bartenura Olive Oil

  • 1 teaspoon rosemary

  • salt, to taste

  • pepper, to taste

  • parsley

Wine Pairing

Baron Herzog Chenin Blanc-Viognier

Directions

For the Fish

1.

Preheat oven to 425°F. In a small bowl, mix the oil, rosemary, salt, and pepper.

2.

Cut six 12- x 12-inch squares of Gefen Parchment Paper and fold each in half.

3.

Open and place the zucchini slices on one side, topped by a salmon fillet and some garlic and lemon slices. Rub some of the oil mixture onto the salmon and place some parsley leaves on the side. Fold the edges of the paper to create a pouch. Repeat with the remaining salmon fillets.

4.

Place pouches on a baking sheet. Bake for 20 to 25 minutes, depending on the fillets’ thickness. Serve warm.

Recipe tags

baked complex carbs dairy free en papillote fish gluten free healthy kosher for passover lean lunch non-dairy pareve parsley parve Pesach pouches quick-and-easy rosemary salmon Sina Mizrahi squash steamed super easy veggies weeknight dinner zucchini
Salmon en Papillote

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