The Best Easy Salmon in Parchment (Salmon en Papillote)
A healthy and easy recipe for salmon and vegetables cooked together in individual parchment paper or foil packets. This cooking method, known as ‘en papillote,’ steams the fish and vegetables in their own juices. Salmon fillets are drizzled with a simple mixture of white wine, olive oil, and lemon zest, and placed on a bed of julienned sweet yellow peppers and sugar snap peas. The sealed packets are then baked for a quick, flavorful, and easy-to-clean-up weeknight meal.
Ingredients
- For the Vegetables:
- 2 tablespoons white wine
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium sweet yellow peppers, julienned
- 2 cups fresh sugar snap peas, trimmed
- For the Salmon:
- 2 tablespoons white wine
- 1 tablespoon olive oil
- 1 tablespoon grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 salmon fillets (6 ounces each)
- 1 medium lemon, halved, for serving
Instructions
- Preheat the oven to 400°F. Cut four 18×15-inch pieces of parchment paper or heavy-duty foil and fold each piece in half to form a crease.
- Prepare the Vegetables: In a large bowl, mix together 2 tablespoons of white wine, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Add the julienned peppers and snap peas and toss to coat.
- Prepare the Salmon Marinade: In a small bowl, mix together 2 tablespoons of white wine, 1 tablespoon of olive oil, the grated lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
- Assemble the Packets: Lay open a piece of parchment. Place one salmon fillet on one side of the crease. Drizzle it with 2 teaspoons of the lemon-wine mixture. Top the salmon with one-fourth of the vegetable mixture.
- Fold the other half of the parchment paper over the fish and vegetables. Tightly fold and crimp the open ends two times to seal the packet completely.
- Repeat with the remaining three packets. Place the packets on baking sheets.
- Bake: Bake for 12-16 minutes, or until the fish just begins to flake easily with a fork.
- Open the packets carefully to allow the steam to escape. To serve, squeeze fresh lemon juice from the halved lemon over the vegetables.
Notes
- Cooking the salmon and vegetables ‘en papillote’ (in a packet) is a healthy method that steams the food, locking in moisture and flavor.
- Be very careful when opening the hot packets, as a large amount of steam will be released.
- This recipe is great for meal prep, as individual packets can be assembled ahead of time.
Find it online: https://www.eatswithsoul.com/salmon-in-parchment/