This Salmon En Papillote recipe which means salmon cooked in parchment paper, is a fancy yet simple way to perfect cooking salmon. The salmon along with seasonings and vegetables are wrapped in parchment paper and then baked to perfection. Makes a tasty, elegant, and healthy dish!
To make Salmon en Papillote you will need 4 6-8 oz salmon fillets that are thawed and patted dry. I season them with salt and pepper on both sides before building the packets. You can use any veggie you like such as asparagus, bokchoy, spinach, kale, green beans, onions….the list goes on. In this recipe, I use bell peppers, carrots, and zucchini which are sliced in strips then seasoned with salt, and pepper and drizzle with avocado or olive oil. For added flavor, I make a gremolata which is finely chopped parsley with lemon zest mixed that goes on top of the salmon along with a slice of butter and lemon. The flavors are exquisite!
Try these recipes with Salmon En Papillote
- Sweet Potatoes
- Carrot-ginger Rice
- The Best Mashed Potatoes
- Easy Oven Baked Potatoes
- Lightened-Up Fettucine Alfredo
What ingredients do you need?
- Salmon fillets
- Carrots
- Bell pepper
- Zucchini
- Lemon slices and zest
- Parsley
- Avocado or Olive oil
- Butter- preferably organic grass fed
- Salt
- Pepper
Supplies needed
- Medium sheet pan
- Parchment paper – I used 10.7 x 13.75, may use bigger
- Meat thermometer- ready when salmon measures 145 degrees F
How to make Salmon en Papillote?
Start by laying carrots, peppers, and zucchini on the center of parchment paper. Season with salt and pepper. Drizzle with avocado oil. Place seasoned salmon fillet on top of veggies.
Top with gremolata (chopped parsley and lemon zest)
Add slice of butter on top of gremolata
Top with lemon slice.
Bake for 20-30 minutes, depending on how big your fillets are. Salmon is done when measured at 145 degrees F. Carefully open the packet with tongs and enjoy!
Salmon en Papillote
Salmon cooked in parchment paper with herbs, seasonings, and vegetables. Makes a healthy, delicious, high-protein meal.
Ingredients
- 4- 6-8 oz Salmon fillets
- 1 medium carrot- sliced into strips
- 1 bell pepper- sliced into strips
- 1 small zucchini- sliced into strips
- 2 tsp avocado oil or olive oil
- 1/4 cup chopped parsley
- zest of 1 lemon
- 4 -8 lemon slices
- 2 tbsp butter- sliced into 4 squares (use avocado/olive oil if you do not want to use butter)
- salt
- pepper
Directions
- Step 1 Preheat oven to 375 degrees F.
- Step 2 Pat dry salmon fillets and season both sides with salt and pepper, about 1/2 tsp salt and 1/4 tsp pepper, or to your taste Set aside.
- Step 3 Make gremolata- finely chop parsley, about a quarter cup, and add the zest of 1 lemon.
- Step 4 Separate your sliced veggies into 4 servings. Place a serving of bell peppers, carrots, and zucchini in the middle of parchment paper. Season with salt and pepper, drizzle with 1/2 tsp oil. Mix.
- Step 5 Lay salmon on top of veggies
- Step 6 Sprinkle about a tablespoon of gremolata on top of the salmon then top with 1 slice of butter and a lemon slice or 2.
- Step 7 Bring one side of paper to the middle. Bring the other side to the middle, and while holding down the middle with one hand, start folding in the end sealing it. Repeat with the opposite end. Finish putting together the remaining salmon.
- Step 8 Bake on a sheet pan for 20-30 minutes or until a meat thermometer reads 145 degrees F.
- Step 9 CAREFULLY unwrap and enjoy!
Nutrition Info per 1 packet (6 oz salmon) using myfitnesspal
Calories: 475 Carbs:5.3 g. Total fat: 32.4 g. Protein: 41.8 g.
Click here for WW (Weight Watchers) points value
Notes:
Refrigerate for up to 3 days. You can omit the veggies or replace the recipe vegetables for your choice. While the purpose of this recipe is to cook the salmon in paper, you certainly can use foil. To make this dairy-free, omit the butter and use one of the oils listed. Do enjoy and let me know if you’ve tried this recipe!
