Mediterranean baked salmon en papillote, an easy, quick, and delicious main dish perfect for Christmas. It can be prepared in the oven or cooked in an air fryer, requiring just 10 minutes of cooking time. The salmon fillet en papillote is a delightful dish, perfect to serve during the holidays, and it’s perfect for the Christmas Eve dinner in Calabria, which is traditionally seafood-based. Each papillote is meant for one person, offering a generous portion, so adjust the quantities according to your taste, considering the abundance of food typically on the holiday table. If you prefer, you can make one large portion to divide before serving. Let’s see how to prepare it.
- Difficulty: Very Easy
- Cost: Moderate
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Mediterranean Baked Salmon en Papillote in Air Fryer
- 9 oz fresh salmon
- as needed cherry tomatoes
- as needed olives
- as needed salted capers
- as needed pine nuts
- 1/2 onion
- as needed oregano
- as needed salt
- as needed olive oil
- 1 lemon juice
Tools to Prepare Mediterranean Baked Salmon en Papillote in Air Fryer or Oven
- 1 Cutting Board
- 1 Knife
- 1 Baking Tray
- 2 Parchment Paper
Steps to Prepare Mediterranean Baked Salmon en Papillote
Prepare 2 salmon fillets. If you have a single piece, cut it in half, then if you have a narrow and thick fillet, slice it in half without separating the edges to obtain a wider piece. Add some ground pepper to the fillets and set aside.
In a bowl, combine rinsed capers, pine nuts, olives, oregano, sliced onion, halved cherry tomatoes, a little salt, and olive oil, and mix.
Place some cherry tomatoes with oil on the parchment paper, then lay the salmon fillet on top, do the same for the other fillet en papillote. Add the remaining cherry tomatoes with olives, capers, and pine nuts around the sides. Pour the oil, add a little salt only on the salmon, and some lemon juice. Wrap the parchment paper to form a candy-like shape, in fact, two candies.
For cooking, bake in a preheated ventilated oven at 390°F for 10 minutes. Alternatively, cook in an air fryer for 10 minutes at 375°F.
After the cooking time, serve the salmon in its papillote, or if you prefer, place it on a platter without the paper. Prepare it because it’s truly delicious, very tender, juicy, and with a delightful taste.
It can be stored in the fridge for a maximum of one day. If there are leftovers, it is excellent to mix into salads, ideal even in summer.
