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Salmon En Papillote With Tomato Butter

Cooked salmon, on a plate served over rice with a tomato butter sauce toped with tomatoes, green olives & capers
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

  • 4 tablespoons salted butter, room temperature
  • 1 tablespoon tomato paste
  • ½ teaspoon brown sugar
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 ⅛ teaspoons kosher salt, plus more for seasoning
  • 1 lemon, cut into 8 slices
  • 4 sprigs fresh thyme
  • 4 (4-ounce) skinless salmon fillets
  • 1 pint cherry tomatoes
  • 20 green olives, pitted (we like Castelvetrano or Frescatrano)
  • 6 garlic cloves, thinly sliced
  • 2 tablespoons capers, drained

For serving (optional)

  • Freshly cracked black pepper
  • ¼ teaspoon crushed chili flakes
  • Freshly grated Parmesan cheese
  • Cooked rice
  • Cooked pasta

Method

  1. Preheat the oven to 375°F with a rack in the center position. Cut parchment paper into four 15 x 10-inch ovals. Fold in half crosswise.
  2. In a small bowl, combine the butter, tomato paste, brown sugar, garlic powder, oregano, and ⅛ teaspoon salt. 
  3. Unfold the parchment sheets. Place 2 lemon slices on one half of each sheet and top each with 1 sprig of the thyme. Place the salmon on top, season all over with the remaining 1 teaspoon salt, and evenly spread the compound butter over top. 
  4. Divide the tomatoes, olives, garlic cloves, and capers around the salmon evenly. Close the parchment by refolding it over the prepared salmon and carefully roll the edges toward the center to seal. Arrange the pouches on a rimmed sheet pan. Bake for 15 minutes.
  5. Transfer the pouches to individual plates. Using a fork, unroll the edges of the parchment, then carefully open the pouches to release the steam and expose the contents.
  6. Sprinkle with pepper, chili flakes, and/or Parmesan and serve alongside rice or pasta, if desired.