SalmonBrownRiceVeggieMedleyPouch.jpg
SalmonBrownRiceVeggieMedleyPouch.jpg
Salmon & Vegetable Medley Pouch
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Recipe - The Fresh Grocer - Corporate
SalmonBrownRiceVeggieMedleyPouch.jpg
Salmon & Vegetable Medley Pouch
Prep Time39 Minutes
Servings4
Cook Time24 Minutes
Ingredients
4 (5- Ounce) Skinless Salmon Filets
3/4 Cup Mediterranean herb and white wine marinade
1 bag (12 ounces) Fresh vegetable medley, cut into 1-inch pieces
2 cups steamable red potatoes, cut into 1/2 inch pieces
Directions
  1. Preheat oven to 375°. In large zip-top plastic bag, add salmon and marinade; seal bag, pressing out excess air and let stand 15 minutes. .
  2. Cut 4 (18 x 12-inch) sheets parchment paper; place sheets lengthwise on work surface. Divide vegetable medley and potatoes on right side of each sheet; place salmon on top and pour any marinade remaining in bag over salmon.
  3. For each packet, fold left side of sheet over salmon and vegetable mixture; fold edges several times to seal tightly and place on rimmed baking pan. Bake pouches 24 minutes or until internal temperature of salmon reaches 145°. With kitchen shears, cut an X in top of packets, then carefully pull back parchment to release steam.

Chef Tip: Customize this dish by swapping the salmon with boneless, skinless chicken breasts and/or the potatoes with microwaveable brown rice. Bake chicken in pouches 40 minutes or until internal temperature of chicken reaches 165°; cook rice in microwave oven as label directs and serve with pouches.

39 minutes
Prep Time
24 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
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Calories

Shop Ingredients

Makes 4 servings
4 (5- Ounce) Skinless Salmon Filets
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Norwegian Salmon Portions, 1 Each
$5.99
3/4 Cup Mediterranean herb and white wine marinade
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Lawry's Mediterranean Herb & White Wine Marinade, 12 Fluid ounce
$3.99
$0.33/fl oz
1 bag (12 ounces) Fresh vegetable medley, cut into 1-inch pieces
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ShopRite California Style Vegetable Blend, 16 Ounce
$1.99
$0.12/oz
2 cups steamable red potatoes, cut into 1/2 inch pieces
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Steam'ables Red Potatoes, 1.5 Pound
$2.99
$1.99/lb

Directions

  1. Preheat oven to 375°. In large zip-top plastic bag, add salmon and marinade; seal bag, pressing out excess air and let stand 15 minutes. .
  2. Cut 4 (18 x 12-inch) sheets parchment paper; place sheets lengthwise on work surface. Divide vegetable medley and potatoes on right side of each sheet; place salmon on top and pour any marinade remaining in bag over salmon.
  3. For each packet, fold left side of sheet over salmon and vegetable mixture; fold edges several times to seal tightly and place on rimmed baking pan. Bake pouches 24 minutes or until internal temperature of salmon reaches 145°. With kitchen shears, cut an X in top of packets, then carefully pull back parchment to release steam.

Chef Tip: Customize this dish by swapping the salmon with boneless, skinless chicken breasts and/or the potatoes with microwaveable brown rice. Bake chicken in pouches 40 minutes or until internal temperature of chicken reaches 165°; cook rice in microwave oven as label directs and serve with pouches.