Salmon Veggie Packets – a delicious recipe with white wine, olive oil, salt, pepper, sweet yellow peppers, fresh sugar snap peas. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 400u00b0. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat.
2
In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables.
3
Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on
4
.
5
Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape.
6
To serve, squeeze lemon juice over vegetables.
681
kcal
Calories
21
g
Fat
105
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 tablespoons white wine, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and more.
Yes, Salmon Veggie Packets falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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