Name: Lemon Herb Salmon El Papillote
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Parchment Paper; 1/2 tsp. rosemary; 1/2 tsp. thyme; 1 TBS butter, softened; 2 6 oz. salmon fillets (seasoned with salt and pepper); 2 cups brocoli florets (or brocolini); 1/2 purple onion, thinly sliced; 18-20 grape tomatoes, halved or quartered depending on size; 1 lemon, zested and juiced; 2 green onions, chopped; 1 garlic clove, thinly sliced

Ingredients

Scale

Parchment Paper
1/2 tsp. rosemary
1/2 tsp. thyme
1 TBS butter, softened
2 6 oz. salmon fillets (seasoned with salt and pepper)
2 cups brocoli florets (or brocolini)
1/2 purple onion, thinly sliced
18-20 grape tomatoes, halved or quartered depending on size
1 lemon, zested and juiced
2 green onions, chopped
1 garlic clove, thinly sliced

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Instructions

Cut two 18 inches long by 15 inches wide pieces of parchment paper. Fold the long side in half and cut the paper into a heart shape (think valentine's day card in elementary school).
In a small bowl, combine butter, rosemary, thyme and a pinch of lemon zest. Use a fork to mix until all ingredients are fully incorporated. Place butter/herb mixture in the fridge to harden.
To assemble your papillote packets, layer broccoli, onions, tomatoes and salmon (don't forget to season with salt and pepper), Top each piece of salmon with half of the lemon zest, green onions, and sliced garlic.
Remove butter from the freezer and place half in the middle of each piece of salmon.
Fold the other half of the parchment paper over the fish and vegetables. Starting at one corner, tightly crimp the edges of the paper to seal it.
Place the pouches on a sheet pan and bake at 450 degrees for 9-10 minutes. The parchment paper will puff up slightly when baking and turn brown in color. Transfer cooked punches to a plate for serving. Cut open carefully with scissors and serve with a lemon wedge.