Tuesday, March 16, 2010

salmon with green beans and lemon zest... 30 minutes

the goods:

4 skinless salmon fillets
3/4 pound green beans, trimmed
12 wide strips lemon zest
4 teaspoons capers, rinsed and drained
4 teaspoons extra-virgin olive oil

Preheat oven to 400 degrees. Place salmon fillets in center of four 16-inch-long pieces of parchment.

Top with green beans, lemon zest, and capers. Season with salt and pepper and drizzle each with 1 teaspoon oil.

Fold parchment into a twist (tootsie roll) or envelope (Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends under to secure).

Place packets on a rimmed baking sheet and bake until packets are puffed up and salmon is cooked through, 12 to 15 minutes.

PS - If I could have a "do-over" I would have put the green beans next to the salmon instead of on-top... they stick.

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