Salmon en Papillote is a classic French cooking method where fish and vegetables are baked together in a sealed parchment paper pouch. This technique ensures perfectly steamed, flavorful salmon with minimal cleanup, making it an ideal choice for a healthy and quick weeknight dinner.
Easy 30-Min Salmon en Papillote
Salmon en Papillote is a classic French cooking method where fish and vegetables are baked together in a sealed parchment paper pouch. This technique ensures perfectly steamed, flavorful salmon with minimal cleanup, making it an ideal choice for a healthy and quick weeknight dinner.
Ingredients
- 4 ounce salmon fillets skin-on or off
- 1 bunch asparagus spears trimmed
- 1 cup cherry tomatoes halved
- 1/2 each lemon thinly sliced
- 2 tablespoons fresh dill or parsley chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Cut four 12-inch squares of parchment paper. If you don't have parchment, aluminum foil can be used, though parchment is preferred for its non-stick qualities.
- Place one salmon fillet slightly off-center on each parchment square. Arrange asparagus spears and cherry tomato halves around and on top of the salmon.
- Drizzle each fillet and vegetable assortment with about 1/2 tablespoon of olive oil. Season evenly with salt and black pepper. Place a few lemon slices and a sprinkle of chopped dill or parsley on top of each salmon fillet.
- To seal the pouch, bring the two longer edges of the parchment paper together over the salmon. Fold the edges over twice, creating a tight seam. Then, fold and crimp the short ends securely to form a sealed, half-moon-shaped packet.
- Carefully transfer the sealed parchment pouches to a baking sheet. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary based on the thickness of your salmon fillets.
- Remove from the oven and serve immediately. To open, carefully cut or tear open the top of each pouch (watch out for steam!). Serve the salmon and vegetables directly from the parchment, or gently transfer to plates.
Notes
Feel free to experiment with different vegetables like sliced zucchini, bell peppers, or thinly sliced carrots. A splash of white wine or vegetable broth inside the pouch adds extra moisture and flavor. For an extra kick, add a pinch of red pepper flakes.
