Salmon with Haricots Verts & Tomatoes in Parchment
For a weeknight salmon dinner that's easy but impressive, look no further. Juicy tomatoes, crisp green beans, and salmon fillets are cooked en papillote (in parchment) to form a delicious and healthy one-pan meal.
45 to 6-ounce salmon fillets (skinless or not, up to you), rinsed and patted dry
Kosher salt and freshly ground black pepper
½poundharicots verts, stem ends trimmed
1pintgrape or cherry tomatoes, halved if large
2garlic cloves, minced
1lemon, thinly sliced and seeded
2tablespoonsextra-virgin olive oil
Crusty bread, for serving
Preheat the oven to 425°F.
Season both sides of the salmon fillets with salt and pepper.
Lay a 3-foot-long piece of parchment paper on a large rimmed baking sheet. Mound the haricot verts, tomatoes, and garlic on one half of the parchment paper and season with salt and pepper. Arrange the salmon fillets and lemon slices on top. Drizzle with the olive oil. Fold the parchment over the fish and then, starting at one end, fold over the edge and crimp it to seal. Continue folding over and crimping the edge at 1-inch intervals until you reach the opposite end, then twist the corner to make it airtight. Bake the packet for 15 minutes for medium salmon and 20 minutes for well-done.
Using scissors, snip open the packet to release the steam (be careful—it’s hot). Using a spoon, transfer the salmon, vegetables, and any juices to a deep platter or four shallow bowls. Serve right away with crusty bread.