Salmon en Papillote with Vegetables
If you want all the aromas of the foods you’re preparing to really stick together, then make a habit of using parchment paper in order to wrap the cooking ingredients together. This is what we did...
Ingredients
- 1 potato, thinly sliced
- 28 ounces of salmon fillets (4 fillets 7-ounce each)
- 1 tablespoon pesto sauce
- 10 cherry tomatoes, halved
- 4 teaspoons of olive oil
- salt
- pepper
- 4 asparagus stalks
- 4 lemon slices
- ½ red onion, sliced
- 5 ounces of broccoli florets
- 1 carrot, sliced
- 5 mushrooms, quartered
- fresh dill, chopped (for garnishing)
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