Salmon Packets

This recipe is adapted from Giada De Laurentiis' Italian Fish and Veggie Pockets.

This is my quick fix meal that is super healthy. We eat this twice a month.

Ingredients

2 salmon filets {I prefer fresh}

1 red bell pepper, sliced

One time my husband freaked out when he saw the price of red bell peppers as opposed to green. He persuaded me to substitute the green. I told him it would not taste good. But he insisted. From this experience, I can tell you, without a doubt, that green bell peppers DO NOT work in this recipe.

Sugar Snap Peas {I use one handful per pack}

Salt & Pepper

Extra Virgin Olive Oil

Lemon Juice

White Wine

Directions

Heat oven to 400F.

Tear off sheets of aluminum foil for your packs. Fold edges up to prevent liquid from spilling.

Slice bell pepper and put half in one packet, half in the other.

Place handful of peas in each packet.

Season with salt & pepper.

Drizzle olive oil (about a tsp) on top of vegetables. 

Pour 1 tbsp of wine on veggies.

Pour 1 tsp of lemon juice on veggies.

Place salmon, skin side down, on top of veggies.

Season with salt & pepper.

Drizzle olive oil (about a tsp) on top of salmon.

Pour 1 tsp of lemon juice on salmon.

Fold edges of tin foil in. Place on cookie sheet and bake for 20 minutes or until salmon is flaky and no longer pink.

This will serve 2. You can adapt the recipe as needed.

 

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