Zucchini, Potato and Salmon packets

Zucchini, Potato and Salmon packets
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 3

    unpeeled potatoes

  • 2

    unpeeled zucchini

  • 4x6 oz
    (4x200 g)

    salmon fillets or 1 whole fillet 2 lb

  • 4 Tbsp.
    (60 mL)

    Boursin Garlic & Fine Herbs cheese

  • 1 Tbsp.
    (15 mL)

    pink peppercorns

  • Salt and pepper to taste


Preheat oven to 400°F (200°C).

Cut potatoes and zucchini into thin slices.

Cook potatoes in boiling salted water for 5 minutes; they should still be crisp. Drain and set aside.

Tear 4 sheets of parchment paper or foil and smear with Boursin cheese.

Divide zucchini and potatoes among them, overlapping the slices, and lay salmon on top. Season and cover salmon with remaining zucchini and potatoes.

Top with remaining Boursin, and sprinkle with peppercorns. Seal packets.

Bake minutes.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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