Ingredients
2 tablespoons white wine1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon pepper2 medium sweet yellow peppers, julienned2 cups fresh sugar snap peas, trimmedSALMON:2 tablespoons white wine1 tablespoon olive oil1 tablespoon grated lemon zest1/2 teaspoon salt1/4 teaspoon pepper4 salmon fillets (6 ounces each) 1 medium lemon, halved
Preparation
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.
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.
Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets.
Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape.
To serve, squeeze lemon juice over vegetables.
