Salmon en Papillote with Roasted Vegetables

Ingredients

• 180g Raw farm-raised Atlantic salmon
• 150g White button mushroom
• 40g Raw shallots
• 100g Green asparagus, raw
• 80g Raw red bell pepper

Method

1. 1Preheat oven to 400°F (200°C). Cut two sheets of parchment paper, each about 15x12 inches.
2. 2Prepare vegetables: Clean the asparagus and trim the woody ends. Slice the red bell pepper into thin strips. Slice the white button mushrooms into thin pieces (about ¼ inch thick). Mince the raw shallots finely.
3. 3Season the salmon: Pat the 180g salmon fillet dry with paper towels. Season both sides generously with salt, pepper, and a pinch of dried dill or thyme.
4. 4Assemble the papillote packets: Place one sheet of parchment paper on a clean work surface. Arrange half the sliced mushrooms in the center, then top with half the shallots. Place the salmon fillet on top of the vegetable base.
5. 5Layer vegetables: Arrange half the asparagus spears and red bell pepper strips on top of and around the salmon. Squeeze about 15ml of fresh lemon juice over the salmon and vegetables. Season with additional salt, pepper, and herbs as desired.
6. 6Seal the papillote: Fold the parchment paper in half to cover the salmon completely. Starting from one corner, fold and crimp the edges tightly to create an airtight seal. The packet should resemble a half-moon shape with sealed edges all around.
7. 7Bake: Place the sealed papillote packet(s) on a baking sheet. Bake at 400°F for 15-18 minutes. The parchment will puff up slightly as steam builds inside, indicating the packet is sealed properly.
8. 8Check for doneness: Carefully open the papillote by slitting the top with a knife (watch for escaping steam). The salmon should flake easily with a fork and be opaque throughout. The asparagus should be tender-crisp.
9. 9Plate and serve: Carefully transfer the papillote contents to a serving plate. Discard the parchment paper. Serve immediately while hot, drizzling with any accumulated cooking liquid from the packet.
10. 10Optional: Serve with a side of brown rice or sweet potato (not included in macro calculations) for additional carbohydrates post-workout.