Average Rating: 4TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.Ingredients
- 2 tablespoons white wine
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium sweet yellow peppers, julienned
- 2 cups fresh sugar snap peas, trimmed
SALMON: - 2 tablespoons white wine
- 1 tablespoon olive oil
- 1 tablespoon grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 salmon fillets (6 ounces each)
- 1 medium lemon, halved
Instructions
- 1. Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat.
- 2. In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables.
- 3. Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets.
- 4. Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape.
- 5. To serve, squeeze lemon juice over vegetables.
Nutrition Facts
1 serving: 400 calories, 23g fat (4g saturated fat), 85mg cholesterol, 535mg sodium, 13g carbohydrate (3g sugars, 3g fiber), 32g protein.
Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.