Ingredients (Serves 2)
- 1 lb salmon fillet (try and get 2 fillets about the same size and thickness, or one even piece you can cut in half)
- 1 small red potato
- 1 ear of corn
- Sugar snap peas in pods
- 1 carrot
- Fresh thyme
- 1 lemon
- Olive oil
- Sesame oil
- Salt and pepper to taste
- Parchment paper
Preheat your oven to 400° F. Peel your potato and cut into very, very thin slices. Cut all of the corn off of the cob. Wash 4-5 sugar snap peas for each fillet of salmon. Peel your carrot and slice into very thin slices. Pick out 2-3 sprigs of thyme for each salmon fillet. Take lemon and slice two thin slices from the middle.
Get out your parchment paper and cut 2 large rectangles, about 15" long. Place one salmon fillet in the middle of each piece of parchment paper. Arrange half of your potato slices, corn, snap peas, carrots, and thyme on each fillet. Sprinkle salt and pepper to taste over the whole thing. Drizzle olive oil (about 1/2 - 1tsp) over your fish and vegetables. Then drizzle a very small amount of sesame oil on top. Do the same to the next fillet.
Place long sides of parchment paper together and fold down until it's right on top of the fish. Fold the other ends over and over and tuck under the fish. Place both finished packets onto a baking sheet. Pop in the oven for 20 minutes. When finished, unwrap carefully (steam), and bon appetit!
