All in One Salmon

May 7, 2014

A complete meal served packaged like a gift! Salmon papillote, salmon in packets.. salmon in a   pouch.. whatever you call it this is  an easy and delicious way to prepare fish and fresh summer veggies together. It’s light and flavorful, and the prep and presentation make it  a quick clean up as well. You can’t ask much more on a hot summer night, can you? Served on a bed of garlic and oil flavored cous cous , and layered high with fresh bright garden delights and seasoned well, the combinations are left to your imagination. The most important thing is to keep all things  sliced about the same and use  vegetables that need  around the same cooking time.  This can also be made in foil and cooked on the grill.


Approximately 2 C. cooked and seasoned cous cous, orzo or rice

4 salmon fillets, 5-6 oz. each

1 red pepper, cut in half and  sliced in 1/4 inch strips and steamed for 5 minutes

16 thin asparagus, cut in half and steamed for 5 minutes

20  grape tomatoes, sliced in half

4 t. Old Bay

4 t. dill

A shake of salt and pepper


4 12×16 pieces parchment, folded in half, and then folded again

Pre heat oven to 400 degrees. Open the parchment on a cookie  sheet. In the center where the creases meet, mound 1/2 C cous cous. Top with one fillet. Sprinkle with 1 t. Old Bay.


On top of fish, layer steamed pepper,  8 asparagus and 10 raw tomatoes halves. Drizzle a few drops of olive oil and top with 1 t. dill. Continue on with remaining fillets


Bring the two long ends of parchment together and fold tightly. Bring ends under fish, making a pouch. continue with  remaining fillets and veggies.


Bake 20 -30 minutes,depending on thickness of fish. Serve in the parchment and open at the table. Savor the scent of the steam as each pouch is opened!



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