Salmon en Papillote
This delicious and healthy dish of Salmon en Papillote is infused with herbs and lemon. The French cooking technique of baking salmon in a parchment pouch results in a flavorful and moist meal!
Equipment
- Baking pan or dish
- Parchment paper
- Kitchen twine
Ingredients
- 4 4 oz wild-caught sockeye salmon fillets
- salt and pepper to taste
- 2 tablespoons unsalted butter
- 1/2 a lemon (thinly sliced)
- fresh herbs (dill & tarragon)
- 1 medium zucchini (thinly sliced)
Instructions
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To begin, preheat your oven to 425 degrees F and set out the ingredients.
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Cut 4 pieces of parchment paper (square or oval shaped) approximately 15x10 inches.
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Season the salmon with salt and pepper
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Layer a few slices of zucchini on a piece of parchment paper, then place a lemon slice on top and a few herbs.
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Then, place the salmon fillet (skin side down) on top of the herbs and top it with a slice of butter and more herbs.
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Lastly, fold the parchment paper over the salmon, wrapping it almost like a present. And tie each end with the kitchen twine.
See notes below if not using the kitchen twine.
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Repeat the above steps for each salmon fillet and place them into a baking pan or dish.
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Bake for 15-20 minutes depending on how thick your fillets are.
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Once complete, open it carefully and enjoy!
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Any leftovers can be stored in the refrigerator for 2 days in an airtight container.
Notes
If you are not using kitchen twine, simply fold the top part of the parchment paper over to the other side and seal the ends together by folding them into each other all along the edges. The key is to close up the parchment pouch as much as possible to create a perfect steaming environment.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
