Easy Salmon Foil Packets with Vegetables

Preheat the oven to 375oF. Make the harissa mayonnaise In a small bowl, stir the mayonnaise, harissa paste, honey, and lime juice. Sally Vargas | Banner Art Credit: Elena Resko Sally Vargas | Banner Art Credit: Elena Resko Assemble the packets On a work surface, place an 18-inch-long piece of foil, preferably non-stick, with the long side parallel to the countertop. Brush the face-up side of the foil with 1 teaspoon of oil. (Optional: Instead of oiling the foil, cut a piece of parchment that is 9- by 12-inches and place it over one half of the foil.) Arrange half the potatoes on the oiled side of the foil and sprinkle with a pinch of salt and a pinch of pepper. Place half the snap peas over the potatoes, followed by half the cherry tomatoes. Sprinkle lightly with salt and pepper, and drizzle with 1 teaspoon oil. Sprinkle with 1 teaspoon of lime juice. Place a salmon fillet over the vegetables and spread with half the harissa mayonnaise. Sally Vargas | Banner Art Credit: Elena Resko Sally Vargas | Banner Art Credit: Elena Resko Sally Vargas | Banner Art Credit: Elena Resko Fold and seal the packet Fold the foil over the fish so the ends meet. Fold all three open sides to make a border of about 1 inch, and crimp them to tightly seal the packet. Place on a baking sheet. Repeat with the second sheet of foil, vegetables, and salmon. Sally Vargas | Banner Art Credit: Elena Resko Sally Vargas | Banner Art Credit: Elena Resko Sally Vargas | Banner Art Credit: Elena Resko Bake the packets Bake the packets for 20 to 22 minutes, or until the salmon and vegetables are cooked through. Carefully open one of the packets to peek. The internal temperature of the thickest part of fish should register 140oF on an instant-read thermometer. (Note that the fish will continue to cook for a few minutes once it is removed from the oven.) Sally Vargas | Banner Art Credit: Elena Resko Serve the salmon Open the packets carefully (be prepared for hot steam to escape.) Slide a large spatula under the potatoes and transfer the vegetables and fish to dinner plates. Garnish with the lime slices and a few sprinkles of chopped parsley. Serve with rice, if you like. Sally Vargas | Banner Art Credit: Elena Resko