Summer Salmon en Papillote

This is a summer spin on the Mediterranean salmon en papillote I previously posted. It’s inspired by some seasonal ingredients I picked up at the farmers’ market. This is a great meal for entertaining since everyone gets their own little package and it has an element of surprise. This is one of my favorite summer meals, light and delicious. You can also swap out the salmon for another type of fish if you prefer. 

Ingredients

2 6oz pieces of salmon

1 tablespoon olive oil

1 lemon, sliced into 6 pieces

2 cloves garlic, minced

½ zucchini, halved and cut into half moons

1/2 cup cherry tomatoes, halved

1 ear of fresh corn, kernels removed

2 tablespoons white wine (or vegetable broth)

salt and pepper

1 tablespoon fresh basil, chopped

Directions 

Preheat oven to 400 degrees

Place each salmon on individual pieces of parchment, centered on one side of the parchment. I love the precut parchment sheets because the size is perfect for this. Drizzle the olive oil evenly over the two pieces of salmon and sprinkle with salt and pepper.

Place the lemon slices on the salmon fillets. Spread the minced garlic evenly over the salmon pieces. Evenly distribute the zucchini, tomatoes, and corn on and around each piece of salmon. Add a tablespoon of white wine on top and sprinkle with more salt and pepper.

Fold the other half of the parchment paper over the salmon, then start folding in the left side and crease together, working in a clockwise motion until the salmon is sealed. Bake 15 minutes. Serve directly in the parchment pouch or remove and serve on a plate.

Garnish the salmon with fresh basil.

Serves 2