Steamed Salmon with Vermicelli in Parchment Recipe

Ingredients

1/4 cup Filippo Berio Extra Virgin Olive Oil, divided

2 cups cooked vermicelli

2 tbsp fresh lemon juice

1 tbsp Dijon mustard

2 tsp minced fresh thyme

2 tsp minced fresh parsley

1 tsp salt

4 salmon fillets (6 oz each)

1 small onion, peeled and diced

1 small zucchini, diced

6 cherry tomatoes, cut in half

1/2 cup bottled clam juice or dry white wine

Directions

Preheat oven to 450°F. Cut four 10- X 12-inch sheets of parchment paper or foil; brush with 1 tbsp olive oil. In bowl, mix together vermicelli and remaining olive oil. Divide evenly into four portions; place each portion in center of each sheet of parchment paper.
In small bowl, mix together lemon juice, mustard, thyme, parsley and salt; brush over salmon fillets. Place salmon on vermicelli; sprinkle onion, zucchini and cherry tomatoes evenly over top of each fillet. Pour 2 tbsp clam juice over top.
Bring corners of parchment paper together, twisting ends to form bundles. Place on baking sheet; bake for 10 to 12 minutes or until cooked through and fish flakes easily with a fork. Place 1 bundle on each of 4 plates.

Tip: Clams or mussels in their shells or a combination of both work well in this recipe, too.

Recipe provided by Chef Mary Ann Esposito

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Steamed Salmon with Vermicelli in Parchment