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Cooking en papillote is perfect for weeknight meals. Here, the salmon stays moist, but there's a hitch: The lovely, fresh sugar snaps and spinach will no longer be bright green. But they will be tasty.

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(James M. Thresher for The Washington Post)

Early Spring Salmon Packets
4 servings

Based on a recipe from “Eat What You Love,” by Marlene Koch (Running Press, 2010).

2 medium shallots

3 large Roma tomatoes

2 tablespoons white vermouth or white wine (may substitute unsweetened apple juice)

6 to 8 basil leaves

Dash crushed red pepper flakes

2 teaspoons ginger juice (optional; may substitute 2 teaspoons roasted garlic)

2 teaspoons toasted sesame oil

2 teaspoons extra-virgin olive oil

8 ounces sugar snap peas, preferably fresh

6 ounces spinach leaves

4 5-ounce skin-on or skinless salmon fillets, preferably center-cut

Questions?

-- Bonnie Benwick