- 1 pound Broccolini
- Four 6-ounce skinless center-cut salmon fillets
- 8 thin lemon slices
- 1 Fresno chile, thinly sliced into rings
- 6 tablespoon extra-virgin olive oil
- Kosher salt
How to make this recipe
Preheat the oven to 425°. Lay 4 large sheets of parchment paper on a work surface. Divide the Broccolini among the sheets and top each mound with a salmon fillet, 2 lemon slices and a few chile rings; drizzle each with 1 1/2 tablespoons of olive oil and season with salt and pepper. Fold the parchment over the fish, then fold the edge over itself in small pleats to seal the papillotes.
Transfer the papillotes to a large baking sheet and bake for 15 minutes, until slightly puffed. Carefully snip the packets open with scissors and serve.