Ingredients
¼cupmayonnaise
1tspharissa paste
1tsphoney
1tbsplime juice
4tspolive oil
6ozyellow potato,very thinly sliced
¼tspsalt
⅛tsppepper
4ozfresh sugar snap peas,(2 handfuls), ends trimmed
16cherry tomatoes,halved
2tsplime juice
12ozskinless salmon fillets,(2 fillets)
1lime,thinly sliced
chopped parsley
Preparation
Preheat the oven to 375 degrees F.
n a small bowl, stir the mayonnaise, harissa paste, honey, and lime juice.
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.
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.
Fold the foil over the fish so the ends meet. Fold all 3 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.
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 140 degrees F on an instant-read thermometer. The fish will continue to cook for a few minutes once it is removed from the oven.
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 lime slices and a few sprinkles of chopped parsley. Serve with rice, if desired.
