subscribe
Pesto Salmon and Veggies En Papillote
Print Share E-Mail Google+ Twitter Facebook
Pesto Salmon and Veggies En Papillote
Adapted from a Chicago Tribune recipe

Serves 6

6 (6 oz each) Vital Choice wild Alaskan salmon fillets
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.


Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



For orders, questions, or assistance call 800-608-4825 any day or time. © 2014 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved