Salmon “En Papillote” With Butter Sauteed Vegetables

Ingredients

• • 1 kg salmon fillets with skin
• • 1 big sized onion, thinly sliced (optional)
• • 2 medium sized carrots, grated
• • 2 lemons, sliced
• • 2 tbsp fresh cilantro, finely chopped
• • 1 tsp fresh ginger, finely chopped or grated (optional)
• • 1 tbsp olive oil
• • Tin foil or butter paper
• • Salt and black pepper
• • 1 kg soufflé potatoes, cooked with their skin and cut in halves.
• • 4 peppers, red and green, roughly chopped
• • 1 zucchini, cut in thick slices
• • ½ kg asparagus (optional)
• • 1 pack of fresh finely chopped chives
• • ¼ cup vegetable oil
• • 2 tbsp butter

Preparation

Cut 30cm x 30cm sheets of tin foil or butter paper.
In a hot skillet, simmer the onion and the carrot with salt and pepper. Set aside.
Preheat oven to medium/high temperature (180°C to 200°C).
Place a bed of onions and carrots in the center of each sheet with a piece of salmon on top, skin-side down. Sprinkle with cilantro, ginger, and season with salt, pepper, and a hint of olive oil. Cover the salmon with lemon slices.
Fold each sheet and tuck in every side, ensuring you leave no gaps. Cook in the oven for 15 to 20 minutes (depending on the thickness of the salmon).
Put oil and butter to maximum heat in a skillet.
Add potatoes, peppers, zucchini, and asparagus. Season with salt and pepper. Sauté until you get a brown color. Set aside and garnish with chopped chives.
Serve.