Salmon, Broccolini and Fresh Red Chile Papillotes

1. 1

   Preheat the oven to 425.

2. 2

   Lay 4 large sheets of parchment paper on a work surface.

3. 3

   Divide the Broccolini among the sheets and top each mound with a salmon fillet, 2 lemon slices and a few chile rings; drizzle each with 1 1/2 tablespoons of olive oil and season with salt and pepper.

4. 4

   Fold the parchment over the fish, then fold the edge over itself in small pleats to seal the papillotes.

5. 5

   Transfer the papillotes to a large baking sheet and bake for 15 minutes, until slightly puffed.

6. 6

   Carefully snip the packets open with scissors and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.