INGREDIENTS

4 x 6 oz salmon fillets or 2 lb whole salmon fillet
1 tablespoon pink peppercorns
To taste salt and pepper

INSTRUCTIONS

Preparation: 10 min
Cooking: 16 min
4 servings

1. Preheat oven to 400 ° F.

2. Cut the potatoes and zucchini into thin slices.

3. In a pan of boiling salted water, cook the potatoes for 5 minutes they are still crunchy. Drain and set aside.

4. Cut out 4 large squares of parchment paper, spread a little of philadelphia.

5. Spread some zucchini and potatoes, overlapping and place salmon.

6. Season the fish and cover with the remaining zucchini and potatoes.

7. Top with remaining cheese and sprinkle with pink peppercorns.

8. Reseal the twists.

9. Bake 10 minutes.