When it comes to creating a nutritious, flavorful dinner that won’t take hours to prepare, salmon en papillote may be one of the best solutions. Unlike typical baking or poaching techniques, cooking in parchment paper (or “papillote”) is simple and quick. Not only does this dish look impressive when served, but it also presents a healthy option packed with nutrients. Cooking should never have to be boring or intimidating; rather, letting your food come alive can be an exciting culinary experience when you cook salmon en papillote!
Recipe
1 zucchini, sliced
1 red onion, sliced
2 salmon filets (6oz./170g each)
½ cup (30g) dill
1 lemon, sliced
2 tbsp. olive oil
salt & pepper
How to Prepare
Heat the oven to 350°F (180°C).
Prepare 2 pieces of baking paper. Each piece should be large enough to create a parcel to fit the salmon and vegetables inside once folded up.
Arrange a layer of 8 zucchini slices on each piece of paper. Cover the zucchini with the sliced onion. Drizzle each serving with 1 tablespoon of olive oil, and season to taste with salt and pepper.
Next place one salmon piece on top of the vegetables, and season with salt and pepper.
Top with the dill, and cover with a layer of sliced lemon.
Seal the parchment paper well by folding the ends over each other to form a parcel.
Bake for 18-20 minutes, or until cooked through. Place the entire packet on each plate, tear the parchment paper to open and serve immediately.
