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Salmon En Papillote
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Prep Time:
30 minutes
Total Time:
50 minutes
French-style Salmon en Papillote keeps fish juicy and steams veggies perfectly.
Ingredients:
  • Parchment paper or heavy-duty foil
  • 2 teaspoons olive oil
  • 2 medium potatoes, thinly sliced
  • 1 lb. salmon fillets, cut into 4 pieces
  • 1 cup julienne-cut (2x1/8x1/8-inch) carrots
  • 2 medium tomatoes, seeded, diced
  • 8 sprigs of fresh herbs (such as dill, oregano or basil)
Instructions:
  • Preheat oven to 400°F. Cut four 15-inch rounds of parchment paper. Fold each in half, then unfold. Lightly brush 1/2 teaspoon of oil onto each round, leaving a 1-inch border.
  • Evenly layer potato slices on one half of each parchment round. Sprinkle with half of the salt and pepper. Place salmon on top, then sprinkle with the remaining salt and pepper. Finally, add carrots, tomatoes, and 2 herb sprigs on each.
  • Fold the untopped side of the parchment round over the topped side to seal each packet securely. Roll and fold the open edge several times, twisting as needed, until the packet is fully sealed. Arrange the packets on an ungreased cookie sheet.
  • Bake at 400°F for 15 to 20 minutes, adjusting for fillet thickness. Check flakiness of fish by unwrapping 1 packet with a fork; continue baking if needed.
  • Take the packets out of the oven and allow them to sit for 5 minutes before serving. Transfer the packets onto separate serving plates. Make an X-shaped slit on the top of each packet and gently peel back the paper to serve.

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