Print the recipe for Salmon en Papillote (Salmon in Parchment)

Click the button below or select 'File > Print...'

Salmon en Papillote (Salmon in Parchment)

salmon in parchment paper pouches opened and topped with lemon and fennel and dill with a fork
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  12 min

Ingredients

  • 1 pound salmon, cut into 4 equal pieces pieces, skin removed
  • 1 small zucchini, thinly sliced
  • 1 head fennel, thinly sliced, fronds reserved
  • 1 lemon, thinly sliced
  • 1 teaspoon dried dill
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper

Method

  1. Preheat the oven to 375°F with a rack in the center position. 
  2. Fold 4 (18-inch-long) pieces of parchment paper in half. Using scissors, round the corners to make ovals. Open the parchments and place them on a large rimmed baking sheet.
  3. To one side of each parchment, arrange ¼ of the zucchini in an even layer, then top with ¼ of the fennel. Place the salmon on top, season all over with the salt, pepper, and dill, then top each with the lemon slices and drizzle each with 1 tablespoon of the olive oil. 
  4. Close the parchment by refolding it over the prepared salmon and carefully roll the edges toward the center to seal. 
  5. Bake until the salmon is cooked through and the vegetables are tender, about 12-15 minutes.  To test for doneness, use a fork to unroll the edge of one of the parchments, then carefully open the pouch to release the steam and expose the contents.  If the salmon easily flakes with a fork then it is done. 
  6. Transfer the pouches to individual plates. Garnish with fennel fronds. Serve immediately.