Laura Prepon’s Parcel-Poached SalmonRecipe By: Laura Prepon
- 3 4-oz. fillets wild-caught salmon
- 1 1⁄2 tbsp olive oil
- 1 1⁄2 tbsp fresh-squeezed lemon juice
- Salt and pepper, to taste
Directions Yield: Serves 3
Prep And Wrap Salmon
- Line 3 sheets of tinfoil with parchment paper and place one fillet in middle of each.
- Top each fillet with 1⁄2 tablespoon olive oil, 1⁄2 tablespoon lemon juice, and salt and pepper.
- Fold up sides of foil and parchment, crimping edges to form sealed pouch.