Lemon salmon en papillote with green beans au poivre

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lemon salmon en papillote with green beans au poivre

Diabetes-Friendly, Lean & Clean, Carb-Conscious, Dairy-Free, Gluten-Free, Mediterranean, Soy-Free

2 Servings, 410 Calories/Serving

20 Minutes

Elegant meets easy in this healthy fish dish, flavored with a lemon vinaigrette and cooked in parchment.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 1 organic red onion
  • 2 sheets parchment paper
  • 5 ounces organic grape or cherry tomatoes
  • Sun Basket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
  • 6 ounces organic green beans
  • ½ teaspoon coarsely ground black peppercorns
  • ½ teaspoon Aleppo chile flakes (optional)

Nutrition per serving

Calories: 410, Protein: 40g (80% DV), Fiber: 6g (24% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1g, Saturated Fat: 2.5g (13% DV), Cholesterol: 135mg (45% DV), Sodium: 135mg (6% DV), Carbohydrates: 20g (7% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Assemble the parchment packets

Prep and cook instructions are identical for all fish options.
Heat the oven to 400°F.
  • Pat the fish dry with a paper towel.
  • Peel and thinly slice the onion.
Lay the parchment paper sheets side by side. Place a fish fillet (skin side down for skin-on salmon) on each sheet and drizzle with 2 to 3 teaspoons oil. Divide the onion and tomatoes between the sheets and drizzle with the lemon vinaigrette base. Season lightly with salt and pepper (from your pantry). Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.

2

Bake the packets

Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the fish is tender when pierced with a skewer or sharp knife, 10 to 12 minutes.
While the fish bakes, prepare the green beans.

3

Prep and cook the green beans

  • Trim the stem ends from the green beans if needed.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the green beans and ground black peppercorns, season lightly with salt, and cook until the beans are crisp-tender, 1 to 2 minutes. Remove from the heat.

Serve

Open the fish packets, being careful of any venting steam, and transfer to individual plates. Sprinkle the fish with as much Aleppo chile as you like and serve with the green beans.
Kids Can!
  • Lay out the parchment sheets.
  • Divide the onion and tomatoes.
  • Time the fish.