Cooked using the classic technique known as en papillote, this summery dish is simple enough for a weeknight dinner. Just place the ingredients inside a parchment-paper packet and then bake; the fish and vegetables cook quickly because they're surrounded by moist heat. The recipe was designed for a Cuisinart steam oven, although you can use a conventional oven instead. Prepare the packets as directed, then bake in a preheated 350deg.F oven until the salmon is just cooked through and the vegetables are tender, 20 to 25 minutes.
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