Salmon Veggie Packets

• 2 tablespoons white wine
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium sweet yellow peppers, julienned
• 2 cups fresh sugar snap peas, trimmed
• 2 tablespoons white wine
• 1 tablespoon olive oil
• 1 tablespoon grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 salmon fillets (6 ounces each)
• 1 medium lemon, halved

1. Preheat oven to 400u0b0. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat.
2. In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables.
3. Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on
4. .
5. Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape.
6. To serve, squeeze lemon juice over vegetables.

white wine, olive oil, salt, pepper, sweet yellow peppers, fresh sugar snap peas, white wine, olive oil, lemon zest, salt, pepper, salmon, lemon

Taken from www.tasteofhome.com/recipes/salmon-veggie-packets/ (may not work)