Salmon and Veggies Pouch
Fish Fridays…brought to you by Primal Primos. Over the next few weeks, I’ll be debuting a few awesome seafood recipes on Fridays for your enjoyment! This recipe is so easy and cleanup is minimal because all the cooking is done in the pouch! When you’re done…simply throw it away.
Salmon and Veggie Pouches
Print recipe
| Serves | 2 |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| Allergy | Fish |
| Dietary | Diabetic, Gluten Free, Vegetarian |
| Meal type | Dinner, Lunch |
| Website | Primal Primos |
Ingredients
- 2 tablespoons butter (unsalted)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill (chopped)
- 2 salmon filets (about 1-1.5 inches thick)
- 1/4 cup leeks (julienned)
- 1/4 cup red bell pepper (julliened)
- 1/4 cup carrot (julliened)
- 4 stalks asparagus (chopped)
- salt
- pepper
Directions
| Step 1 | Preheat oven to 375 degrees |
| Step 2 | Combine butter, lemon zest, lemon juice and dill in a bowl until well incorporated. |
| Step 3 | Using parchment paper, cut a 15"x15" square and fold in half. Draw half of a heart on one side of the paper and cut it out. Open the paper and you should now have a heart shaped piece of parchment paper. Repeat the process again for our second fish filet pouch. |
| Step 4 | Season each salmon piece with salt and pepper and place on their own piece of parchment paper, near the fold. |
| Step 5 | Slather each filet with the butter mixture and top with vegetables. |
| Step 6 | Fold the parchment paper over and seal the edges with tiny, overlapping folds. |
| Step 7 | Place packets on baking sheet and cook for approximately 15-20 minutes. |
| Step 8 | Serve fish in parchment paper packet for effect! |