Entrée: France – Saumon En Papillote (Salmon in Parchment)

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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

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

4 salmon fillets, about 1.5 lb total (680 g total)
Salt and pepper to taste
1 zucchini, thinly sliced
1 carrot, julienned
1 lemon, thinly sliced
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) fresh dill, chopped

Show original ingredient measurements

4 salmon fillets, about 1.5 lb total (680 g total)
Salt and pepper to taste
1 zucchini, thinly sliced
1 carrot, julienned
1 lemon, thinly sliced
1 tbsp (15 ml) olive oil
1 tbsp fresh dill, chopped

Instructions

1. Preheat oven to 425°F (220°C). Cut parchment paper into four large heart-shaped pieces.
2. Place salmon on one half of each parchment, season with salt and pepper, and top with zucchini, carrot, and lemon slices.
3. Drizzle with olive oil and sprinkle with dill. Fold parchment over salmon and crimp edges to seal.
4. Place packets on a baking sheet and bake for 10-12 minutes. Open packets carefully to release steam and serve.