October 27, 2016

Laura Prepon’s Parcel-Poached Salmon

Recipe: 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


Yield: Serves 3

Prep And Wrap Salmon

  1. Line 3 sheets of tinfoil with parchment paper and place one fillet in middle of each.
  2. Top each fillet with 1⁄2 tablespoon olive oil, 1⁄2 tablespoon lemon juice, and salt and pepper.
  3. Fold up sides of foil and parchment, crimping edges to form sealed pouch.

Cook Salmon

  1. Place pouches in skillet and cook for 8 to 10 minutes on medium-low or until fish is opaque. Serve with Quinoa Noodles and Rainbow Carrots.

Ray Kachatorian


From The Stash Plan by Laura Prepon and Elizabeth Troy. Copyright 2016 by Laura P. Enterprises Inc. and Emmett LLC. Reprinted by permission of Touchstone, an imprint of Simon & Schuster, Inc. On sale 3/1/2016 wherever books are sold.