Salmon en Papillote (Salmon in Parchment)

Cooking salmon in parchment with vegetables is nearly fool-proof—the steam-cooking that happens en papillote guarantees that your fish comes out of the oven beautifully moist and tender.

Salmon en Papillote (Salmon in Parchment)





Salmon en Papillote (Salmon in Parchment) , .


4.9 ★★★★★ | Cooking salmon in parchment with vegetables is nearly fool-proof—the steam-cooking that happens en papillote guarantees that your fish comes out of the oven beautifully moist and tender.

Total Time: 22 Minutes, Servings: 4 Servings



Ingredients :
  • 1.5 lbs Salmon, cut into 4 pieces
  • 1 Small zucchini, thinly sliced
  • 1 Head fennel, thinly sliced
  • 1 Lemon, thinly sliced
  • 1 tsp Dried dill
  • 1 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • Parchment paper



Instructions :
  • Preheat oven to 375°F.
  • Cut parchment into 4 large ovals 15” by 10” inches. And fold in half.
  • On half of each parchment layer on ¼ of the zucchini, ¼ the fennel, 1 piece of salmon, sprinkle with ¼ tsp salt, ¼ pepper, ¼ tsp dill, lemon slices, drizzle with ¼ cup olive oil and a few pieces of fennel fronds. Repeat with the three remaining salmon fillets.
  • Close the parchment by folding the other half over the prepared salmon and carefully roll the open edges toward the center.
  • Set pouches on a baking sheet and bake on the center rack for 15 minutes.
  • Open carefully using a fork and serve.



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