Salmon en Papillote

A fork pokes into the end of a salmon filet garnished with orange slices in parchment paper.

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Salmon en Papillote

Salmon en papillote (salmon in parchment) is a mess-free, foolproof method for perfectly cooked salmon! This recipe has buttery salmon filets baked in parchment with a full serving of summer veggies.

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: American, French

Keyword: salmon en papillote

Servings: servings

Author: Katerina Petrovska

Ingredients

½ red onion thinly sliced
1 fennel bulb thinly sliced
1 zucchini thinly sliced
16 asparagus spears
4 teaspoons salt divided
2 teaspoons freshly ground black pepper divided
4 tablespoons olive oil divided
4 salmon filets ~6 ounces each
4 sprigs rosemary
½ orange cut into 4 wedges
1 orange thinly sliced

Instructions

Prep. Preheat the oven to 375°F and cut 8 rectangles of parchment paper (roughly 6x4 inches each). Arrange 2 of the pieces on a baking sheet and 2 on another. Save the rest (4) for later.
Arrange the veggies. Arrange ¼ of the red onion, ¼ of the fennel, ¼ of the zucchini, and 4 spears of asparagus artfully in the center of each piece of parchment. Season each packet of veggies with ½ teaspoon salt and ¼ teaspoon pepper. Then, drizzle ½ tablespoon of olive oil over each set of veggies.
Add the salmon. Gently place a piece of salmon over each portion of veggies.
Finishing touches. Season the fillets with the remaining salt, pepper, and olive oil and squeeze 1 orange wedge over each. Fan 2 orange slices out on top of each fillet and top with a spring of rosemary.
Seal. Place 1 sheet of the remaining parchment paper over a salmon fillet. Gently bring the edges of the top piece together with the edges of the bottom piece. Twist the ends of the parchment sheets together to close the salmon and veggies inside. Repeat with the remaining packets.
Bake. Bake for 15 minutes or until the salmon is cooked to your liking and the veggies have softened.

Nutrition