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Simple Recipes for Every Day

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 ¼ pounds salmon, cut into 4 pieces
  • 1 small zucchini, thinly sliced
  • 1 head fennel, thinly sliced, fronds reserved for garnish
  • 2 lemon, thinly sliced
  • 1 teaspoon dried dill
  • 4 teaspoons Extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • parchment paper

Method

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