WHY IT’S LIGHT The salmon and green beans—along with capers and strips of lemon zest—are steamed in parchment (see page 18), with only one teaspoon olive oil per packet.
Recipe information
Yield
serves 4
Ingredients
4 skinless salmon fillets (about 6 ounces each)
3/4 pound green beans, trimmed
12 wide strips (1 to 2 inches) lemon zest (from 2 lemons)
1 tablespoon plus 1 teaspoon capers, rinsed and drained
Coarse salt and ground pepper
1 tablespoon plus 1 teaspoon olive oil
Preparation
Step 1
Preheat oven to 400°F. 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” or “envelope” shape (see page 19).
Step 2
Place packets on a rimmed baking sheet and transfer to oven. Cook until packets are puffed up (salmon will be opaque throughout), 12 to 15 minutes. Serve immediately.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 346
Step 5
Fat: 17.1g (2.6g Saturated Fat)
Step 6
Protein: 40.3g
Step 7
Carbohydrates: 6.6g
Step 8
Fiber: 3.2g
