Salmon, Potatoes, and Green Beans en Papillote

Preparation

1. Step 1

   Preheat the oven to 425°F. Cut eight 15-inch-long sheets of cooking parchment or aluminum foil. Set aside.

   Step 2

   Fill a large saucepan three-fourths full with water. Bring to a boil over high heat. Cook the potatoes for 3 minutes. Add the green beans and cook for 3 minutes, or until the beans are tender-crisp. Drain the potatoes and beans in a colander. Transfer to a large bowl.

   Step 3

   Stir in the lemon zest, lemon juice, oil, 1/8 teaspoon pepper, and 1/8 teaspoon salt. Set aside.

   Step 4

   Sprinkle the flesh side of the fish with the remaining 1/8 teaspoon pepper and remaining 1/8 teaspoon salt. Using your fingertips, gently press the mixture so it adheres to the fish.

   Step 5

   To assemble, slightly mound the potato mixture on the center of four of the sheets of parchment or foil. Place the fish on the potato mixture. Place a lemon slice on each piece of fish. Put one of the remaining four sheets of parchment or foil over each serving. Fold the edges toward the center. Holding the tops together, fold several times to seal securely. Place the packets on a large baking sheet.

   Step 6

   Bake for 10 minutes. Using the tines of a fork, carefully open one packet away from you (to prevent steam burns). If the fish is cooked to the desired doneness, carefully open the remaining packets and serve. If the fish isn’t cooked enough, reclose the open packet and continue baking all the packets for about 2 minutes. Serve the fish and vegetables in the packets.

2. Nutrition Information

   Step 7

   (Per serving)

   Step 8

   Calories: 227

   Step 9

   Total fat: 6.5g

   Step 10

   Saturated: 1.0g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 2.0g

   Step 13

   Monounsaturated: 3.0g

   Step 14

   Cholesterol: 65mg

   Step 15

   Sodium: 235mg

   Step 16

   Carbohydrates: 15g

   Step 17

   Fiber: 3g

   Step 18

   Sugars: 1g

   Step 19

   Protein: 27g

   Step 20

   Calcium: 47mg

   Step 21

   Potassium: 764mg

3. Dietary Exchanges

   Step 22

   1 starch

   Step 23

   3 lean meat