Pesto Salmon and Veggies En Papillote
Adapted from a Chicago Tribune recipe
1 lemon, cut into 6 slices
3 carrots, very thinly sliced
1 bunch green onions, thinly sliced
1 cup canned sliced black olives, drained
6 sprigs tarragon
2 tablespoons basil pesto sauce (fresh or jarred)
- Heat oven to 425 F. Cut six 12-inch squares of cooking parchment; set aside. Season salmon with salt and pepper to taste; set aside.
- Place 1 lemon slice on the bottom center of each parchment square. Divide carrots, green onions and olives equally among sheets. Top each with salmon, 1 sprig tarragon and 1 teaspoon pesto.
- Fold over edges of parchment paper over salmon, stapling if necessary to create and almost airtight seal. Bake until salmon is cooked through and vegetables are crisp-tender, about 20 minutes. Transfer packets to serving plates; carefully open to serve.