Salmon en Papillote

• 4 (6-ounce) salmon fillets
• 1 lemon, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 shallot, thinly sliced
• 2 cloves garlic, minced
• 4 (12-inch) squares parchment paper

Steps

1. 1 Preheat oven to 400°F.
2. 2 Divide vegetables evenly among parchment squares. Top each with a salmon fillet.
3. 3 Sprinkle each fillet with lemon slices, parsley, dill, salt, and pepper.
4. 4 Drizzle olive oil over each fillet.
5. 5 Fold parchment paper over the salmon, sealing tightly to create a pouch.
6. 6 Place pouches on a baking sheet and bake for 15 minutes.
7. 7 Carefully open pouches and serve immediately.

Equipment

• Baking sheet
• Parchment paper

Variations

• Add a squeeze of lime for a citrusy twist.
• Include a splash of white wine in each pouch for extra flavor.

Substitutions

• If you don't have parchment paper, use aluminum foil.
• Substitute cod or tilapia if salmon isn't available.

Pairings

• Steamed asparagus
• Roasted potatoes
• Simple arugula salad

Nutrition

Tips

• Use any seasonal vegetables you have on hand.
• Make sure to seal the parchment pouches tightly to trap the steam.

Storage

Best served immediately, but leftovers can be refrigerated in an airtight container for up to 2 days.

Freezing: Does not freeze well due to the delicate nature of the fish.

Serving Suggestions

• Serve with a side of quinoa or wild rice.
• Pair with a crisp white wine for a delightful meal.

FAQ