Wrapping each person’s dinner individually in cooking parchment, or en papillote (en pah-pee-YOHT or PAH-peh-loht), gives the meal a special touch.

　　

Ingredients

Serves 4; 3 ounces fish, 1/2 cup potatoes, and 1/3 cup green beans per serving

　　8 ounces small white or red potatoes, thinly sliced

　　8 ounces green beans, trimmed

　　2 teaspoons grated lemon zest

　　1 tablespoon fresh lemon juice

　　2 teaspoons olive oil

　　1/8 teaspoon pepper and 1/8 teaspoon pepper, divided use

　　1/8 teaspoon salt and 1/8 teaspoon salt, divided use

　　4 salmon fillets with skin (about 5 ounces each), rinsed and patted dry

　　4 lemon slices

　　

Step 1

Preheat the oven to 425°F. Cut eight 15-inch-long sheets of cooking parchment or aluminum foil. Set aside.

　　

Step 2

Fill a large saucepan three-fourths full with water. Bring to a boil over high heat. Cook the potatoes for 3 minutes. Add the green beans and cook for 3 minutes, or until the beans are tender-crisp. Drain the potatoes and beans in a colander. Transfer to a large bowl.

　　

Step 3

Stir in the lemon zest, lemon juice, oil, 1/8 teaspoon pepper, and 1/8 teaspoon salt. Set aside.

　　

Step 4

Sprinkle the flesh side of the fish with the remaining 1/8 teaspoon pepper and remaining 1/8 teaspoon salt. Using your fingertips, gently press the mixture so it adheres to the fish.

　　

Step 5

To assemble, slightly mound the potato mixture on the center of four of the sheets of parchment or foil. Place the fish on the potato mixture. Place a lemon slice on each piece of fish. Put one of the remaining four sheets of parchment or foil over each serving. Fold the edges toward the center. Holding the tops together, fold several times to seal securely. Place the packets on a large baking sheet.

　　

Step 6

Bake for 10 minutes. Using the tines of a fork, carefully open one packet away from you (to prevent steam burns). If the fish is cooked to the desired doneness, carefully open the remaining packets and serve. If the fish isn’t cooked enough, reclose the open packet and continue baking all the packets for about 2 minutes. Serve the fish and vegetables in the packets.

　　

Nutrition Information

Step 7

(Per serving)

　　

Step 8

Calories: 227

　　

Step 9

Total fat: 6.5g

　　

Step 10

Saturated: 1.0g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 2.0g

　　

Step 13

Monounsaturated: 3.0g

　　

Step 14

Cholesterol: 65mg

　　

Step 15

Sodium: 235mg

　　

Step 16

Carbohydrates: 15g

　　

Step 17

Fiber: 3g

　　

Step 18

Sugars: 1g

　　

Step 19

Protein: 27g

　　

Step 20

Calcium: 47mg

　　

Step 21

Potassium: 764mg

　　

Dietary Exchanges

Step 22

1 starch

　　

Step 23

3 lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition