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Salmon en papillote
Salmon en papillote
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Try simple baked salmon with mixed greens and zesty lemon for a hassle-free, flavorful dish.
Ingredients:
  • 2 carrots, peeled, cut into matchsticks
  • 1 leek, pale section only, cut into matchsticks
  • 1 baby fennel, finely shaved, fronds reserved
  • 4 (about 120g each) salmon fillets
  • 42.00 gm lemon juice
  • 20.00 ml baby capers
  • 20.00 ml lemon zest
  • Mixed salad leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 200C. In a large bowl, mix together the carrot, leek, and fennel, then season generously.
  • Cut four pieces of baking paper into heart shapes by folding each sheet in half and cutting along the edges before unfolding them.
  • Divide the carrot mixture evenly among the paper pieces, placing it on one half of each. Place the salmon fillets on top of the carrots. Season the fillets, then drizzle with oil and lemon juice.
  • Wrap the paper to encase the filling, then press and fold along the open edge to seal. Spread the parcels out onto 2 baking trays.
  • Bake for 12 minutes, switching trays halfway through, until the parcels puff up from the steam and the salmon is just cooked through.
  • Combine capers, lemon zest, and the reserved fennel fronds in a bowl.
  • Present the salmon parcels on plates and unwrap them before generously sprinkling with the flavorful fennel frond mixture. Enjoy promptly with fresh salad greens and zesty lemon wedges.

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