Steamed Salmon with Vermicelli in Parchment

Prep Time: 12 min
Inactive Time: 3 min
Cook Time: 10 min
Total Time: 25 min
Servings: 4
  • 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
      • 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



    30 Mins or Less

    Ingredient: Fish & Seafood

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin

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