recipes

Salmon Baked ‘En Papillote’

Prepared in just 30 minutes, this dish is ideal for a romantic dinner for two or a quick and healthy weeknight meal. Each bite offers a symphony of flavors, from the delicate sweetness of wild salmon to the zesty brightness of lemon and the aromatic richness of garlic and dill. So, whether you're looking for a show-stopping dinner party dish or a simple yet elegant meal for two, our Salmon Baked 'en Papillote' promises to delight your senses and transport you to culinary bliss. Let's dive in and discover the magic of this exquisite seafood sensation!

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Ingredients

  • 2 rectangular pieces of parchment paper (about 10x14 inches)
  • 1 lemon, sliced in 6 slices
  • 2 wild sockeye salmon filets (about 5-6oz / 140g each)
  • 2 garlic cloves, pressed or grated
  • 3 tbsp olive oil
  • 8-10 pieces asparagus, ends trimmed
  • 6-12 slices bell pepper
  • 1/2 cup baby tomatoes, halved
  • 2 tbsp fresh minced dill
  • sea salt and pepper

For the Dandelion Greens

  • 3 cups dandelion greens
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • sea salt and pepper to taste
Servings 2
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
How to Make It
  1. Preheat the oven to 375F. Season the fish filets generously with salt and pepper. Mix together the pressed garlic cloves and 3 tbsp olive oil, set aside.
  2. On half of each piece of rectangular parchment paper, start by layering 3 lemon slices followed by 5 asparagus spears and 3-6 pieces of bell pepper. Drizzle half of the olive oil-garlic mixture on the vegetables and add a big pinch of salt and pepper, dividing between the two parchment packets. Place the seasoned salmon filet on top and the halved tomatoes and top with the rest of the olive oil-garlic mixture, dividing evenly between the two salmon filets.
  3. Close the parchment package by folding the top half over the prepared salmon and then roll the parchment paper edges towards the salmon, tighten and roll until the package is sealed. Place the parchment paper pouch on a large baking sheet and repeat with the remaining salmon until you have 2 parchment paper packages of salmon.
  4. Bake for 15 minutes and let sit for a few minutes before serving. While the packets sit, make the dandelion greens by whisking together the olive oil, lemon juice, mustard and big pinches of salt and pepper; drizzle over the greens and toss; then, set the greens on each plate. Serve the salmon and vegetables by opening each packet carefully and moving on to the dandelion greens. Top the salmon filets with fresh dill and enjoy.

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