Huge thank you to Pearl Street Market!
Website: [ Ссылка ]
Instagram: @pearlstreetmarket

::RECIPES::

For these recipes, feel free to use as much or as little of the veggies you would like.

Take 4, 21 inch sheets of parchment paper and fold in half crosswise and cut, starting on the creased edge, a shape similar to half of a heart (as shown).

Salmon en Papillote - Version 1

4 oz salmon
Fennel
Spinach
Leek
Lemon slices
Fennel fronds
1 tsp lemon juice
1 tsp olive oil
Salt and pepper to taste

1. Using one of your cut pieces of parchment paper, make a bed of fennel, spinach and leek on one side of the crease

2. Place Salmon on top of veggies and top with lemon slices, oil, lemon juice, fennel fronds and salt and pepper.

3. To seal, fold over other half of parchment and fold the edges of the paper starting at one end, over lapping each crease (as shown).

4. Bake at 350F for 20 mins

5. Serve in bag and enjoy!
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Salmon en Papillote - Version 2

4 oz salmon
Zucchini
Red onion
Lemon slices
Dill
1 tsp lemon juice
1 tsp olive oil
Salt and pepper to taste

1. Using one of your cut pieces of parchment paper, make a bed of zucchini and onion on one side of the crease

2. Place Salmon on top of veggies and top with lemon slices, oil, lemon juice, dill and salt and pepper.

3. To seal, fold over other half of parchment and fold the edges of the paper starting at one end, over lapping each crease (as shown).

4. Bake at 350F for 20 mins

5. Serve in bag and enjoy!
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Salmon en Papillote - Version 3

4 oz salmon
Zucchini
Pesto (I made mine with basil, olive oil, cashews and lemon juice)
Tomato
Salt and pepper to taste

1. Using one of your cut pieces of parchment paper, make a bed of zucchini on one side of the crease

2. Place Salmon on top of veggies and top with pesto, tomato and salt and pepper.

3. To seal, fold over other half of parchment and fold the edges of the paper starting at one end, over lapping each crease (as shown).

4. Bake at 350F for 20 mins

5. Serve in bag and enjoy!
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Salmon en Papillote - Version 4

4 oz salmon
Carrot
Orange slices
1/2 tsp orange juice
1/2 tsp coconut aminos
Fresh ginger (zested)
Salt and pepper to taste

1. Using one of your cut pieces of parchment paper, make a bed of carrots on one side of the crease

2. Place Salmon on top of veggies and top with ginger, orange slices, orange juice, coconut aminos and salt and pepper.

3. To seal, fold over other half of parchment and fold the edges of the paper starting at one end, over lapping each crease (as shown).

4. Bake at 350F for 20 mins

5. Serve in bag and enjoy!
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Production music courtesy of www.epidemicsound.com

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