Entree: France – Salmon en Papillote with Tomatoes and Broccoli

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

- 24 oz (680 g) salmon, cut into 4 portions
- 2 cups (480 ml) cherry or diced tomatoes
- 3 cups (270 g) broccoli florets
- 3 cups (90 g) baby spinach
- 1 cup (170 g) cooked lima beans
- 3 tbsp (45 ml) olive oil
- 1 avocado, sliced (for serving)

Instructions

1. Preheat oven to 400°F (200°C). Tear 4 sheets of parchment large enough to fold over each salmon portion.
2. Place a portion of spinach in the center of each parchment, top with salmon, then distribute tomatoes, broccoli, and lima beans around the fish.
3. Drizzle each parcel with about 3/4 tbsp (11 ml) olive oil, fold parchment to seal tightly into packets.
4. Bake packets on a baking sheet 12–15 minutes, until salmon is opaque and vegetables are tender.
5. Open packets at the table, top each portion with avocado slices, and serve directly from the parchment.