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Lemon Garlic Salmon en Papillote

Maybe you’ve had a long busy day and too tired to cook. Perhaps your babies are super sticky, making it impossible to do anything. Or simply because the weather is too hot and you don’t feel like staying too long in the kitchen. Whatever the reason, it is an absolute blessing to have dinner prepped and cooked in under 20 mins.

BONUS: This is what some fancy restaurants serve for double the price! Impress your family and friends with this recipe.

Ingredients

Serve 2

2 pieces of Salmon Fillets, about 200g each
  20g    Garlic, sliced
    1      Lemon, sliced
    5g    Olive oil
salt and pepper to taste zest of 1 lemon
lemon wedges to serve

Optional: vegetables to include
Asparagus

Green beans
Cherry tomatoes, halved
Carrots, thinly sliced
Zucchini, thinly sliced
Bell peppers, julienned
Onions, sliced

Method

Preheat oven to 220°C
1. Toss the vegetables that you’re using in some olive oil, salt and pepper. 

2. Season the salmon fillets with salt and pepper.

3. Tear off 4 pieces of parchment paper, big enough to cover and wrap each piece of salmon fillet.

4. Take 1 piece of parchment paper and place 1/2 of the vegetables in the middle of the paper. Then place a few lemon and garlic slices on top of the vegetables before topping with a piece of the salmon fillet. Add a few more garlic slices on top of the fish and sprinkle with some lemon zest.

5. Cover the fish and vegetables with another piece of parchment paper. Then tightly crimp in the edges of both pieces of paper to seal the pouch. Repeat for the other pouch.

6. Transfer the pouches onto a baking tray and bake for 10-12 mins. Carefully cut open the pouches, they should be slightly puffed from the trapped steam. Serve immediately with a wedge of lemon.

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