Summer Vegetables In Parchment Paper Food
PARCHMENT-ROASTED VEGETABLES
Categories Vegetable Side Roast Low Fat Vegetarian Fennel Eggplant Carrot Zucchini Vegan Self Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.
CILANTRO-BUTTER SALMON AND VEGETABLES IN PARCHMENT
A quick and easy way to make a complete gourmet meal in one little pouch - The parchment seals in moisture, making the salmon stay tender and the vegetables become delightfully flavorful.
Provided by Whats Cooking
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- One side of the parchment paper, place 1/2 the butter.
- On top of the butter, arrange sliced leeks and julienned carrots.
- Spread chutney or cilantro puree on salmon and place the salmon fillet on top of the vegetables. Place the remaining butter on top. Sprinkle with fresh ground pepper and no more than a pinch of salt.
- Fold the other side of the parchment paper over the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 15-25 minutes (depending on thickness of fillet). Remove from oven and allow to sit for 3-5 minutes.
- To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X.
- Peel back paper and enjoy!
Nutrition Facts : Calories 261.7, Fat 12, SaturatedFat 4.9, Cholesterol 99.1, Sodium 207.5, Carbohydrate 5.2, Fiber 1.1, Sugar 2, Protein 32.2
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