The SALMON EN PAPILLOTE is a healthy and flavorful main course, perfect for those seeking a light yet refined option. Cooking en papillote preserves all the aromas and the fish’s tenderness by enclosing them in a parcel that highlights its scent and taste.
Served with crunchy vegetables and flavored with fresh herbs, citrus and a drizzle of extra virgin olive oil, this dish wins with its elegant simplicity. A versatile idea for a light lunch, a quick dinner or even a special occasion, to be served directly in the parcel for a scenic and modern touch.
A dish that combines wellness and deliciousness, with all the fragrance of the sea and nature.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 fillets salmon
- 2 zucchini
- 2 carrots
- 2 red spring onions
- 1 lemon (untreated)
- 4 sprigs thyme
- 4 tablespoons extra virgin olive oil
- to taste salt
- to taste black pepper
For the salmon en papillote you will need
- Parchment paper
- 1 Baking tray
- 1 Cutting board
- 1 Knife
- 1 Grater
Preparation – Salmon en papillote
Preparing salmon en papillote is very easy and quick.
Wash and trim the zucchini and carrots. Then cut them into julienne strips or thin slices. Clean the spring onions and slice them finely.
On two sheets of parchment paper (or foil), create a bed with the vegetables and season them lightly with salt.
Place a salmon fillet on top of each vegetable nest.
Season with salt, pepper, lemon zest, a drizzle of oil and a sprig of thyme with the leaves removed. If you like, add a splash of lemon juice to each parcel.
Fold the edges well to seal, leaving a little internal space to allow steam to circulate.Transfer the parcels to a baking tray and cook the salmon en papillote in a preheated conventional oven at 356°F for 20 minutes.
Open the parcel directly on the plate to keep the aroma intact.
You can enjoy it as is or serve it with basmati rice, couscous, steamed potatoes or a fresh salad.
You can also add cherry tomatoes, black olives or capers to the parcel for a more Mediterranean variation.
