Entree: France – Salmon en Papillote (Salmon baked in parchment)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 salmon fillets, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) olive oil
- 1/2 cup (60 g) thinly sliced zucchini
- 1/2 cup (60 g) thinly sliced carrot
- 1/2 cup (75 g) thinly sliced red bell pepper
- 2 tbsp (30 ml) dry white wine
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (14 g) unsalted butter
- 2 sprigs fresh dill (or 1 tbsp (4 g) chopped dill)
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.75 g) freshly ground black pepper
- 4 thin lemon slices
- 2 pieces parchment paper (about 12 x 16 inches (41 cm) / 30 x 15 3/4 in (40 cm))

Show original ingredient measurements

- 2 salmon fillets, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) olive oil
- 1/2 cup (60 g) thinly sliced zucchini
- 1/2 cup (60 g) thinly sliced carrot
- 1/2 cup (75 g) thinly sliced red bell pepper
- 2 tbsp (30 ml) dry white wine
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (14 g) unsalted butter
- 2 sprigs fresh dill (or 1 tbsp (4 g) chopped dill)
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.75 g) freshly ground black pepper
- 4 thin lemon slices
- 2 pieces parchment paper (about 12 x 16 inches / 30 x 40 cm)

Instructions

1. Preheat oven to 400°F (200°C). Fold each parchment sheet in half and open like a book.
2. Toss sliced vegetables with olive oil, white wine, lemon juice, salt, and pepper. Divide vegetables evenly onto the center of each parchment half.
3. Place a salmon fillet atop the vegetables on each parchment. Dot each fillet with 1/2 tbsp (7 g) butter, place two lemon slices and a dill sprig on each.
4. Fold parchment over and crimp edges tightly to seal, forming a sealed parcel.
5. Place parcels on a baking sheet and bake 12–15 minutes for 6 oz (170 g) fillets (adjust 3–5 minutes more for thicker fillets) until salmon is opaque and vegetables are tender.
6. Transfer parcels to plates, cut open carefully to release steam, and serve directly in parchment.