Salmon en Papillote is quick and easy, with absolutely no mess. It’s loaded with delicious, healthy zucchini, with flavorful dill and lemon. With its gourmet looks and amazing taste, it’s a recipe that’s sure to impress.
There’s nothing better than this Salmon en Papillote, and because it’s wrapped in a parchment paper pouch, there’s no cleanup. It’s full of flavor, oh so healthy and can be ready in just 30 minutes!
Everyone will be so impressed with this restaurant quality gourmet dinner, and it doesn’t get any easier! All you really have to do is layer the zucchini, salmon, onion, lemon and herbs/spices, and that’s it, I kid you not! A simple dish that is nutritious and delicious.
Salmon En Papillote
- Ready in 30 Minutes
- Simple Ingredients
- Healthy
- Minimal Cleanup
How can something this delicious be so good for you! Salmon is rich in a protective antioxidant, and it is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12). However, it is the content of omega-3 fatty acids in salmon that receives the most attention.
Ingredient Notes
- Zucchini – Fresh, firm zucchini.
- Onion – Adds great flavor.
- Olive Oil – Substitute vegetable oil, sunflower oil, safflower oil or avocado oil.
- Salmon – I used wild salmon filets. See “FAQs & Expert Tips” for substitutions.
- Dill – Fresh is always best!
- Lemon – Medium sized fresh lemon.
How To Make Salmon en Papillote
- Preheat Oven: Preheat your oven to 350°F. Lay out 4 pieces of parchment paper, about 12″ x 16″.
- Prep Vegetables: On each piece of parchment paper, arrange a layer of zucchini slices, big enough for the fish to sit on it, about ½ of a zucchini. Add a few onion slices, then drizzle of olive oil and season with salt and pepper.
- Prep Salmon: Place a salmon fillet on each zucchini layer, then drizzle with a bit more olive oil and season with more salt and pepper. Sprinkle with chopped fresh dill for each salmon fillet and 2 or 3 slices of lemons.
- Fold Paper: Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. Transfer all the packets to a baking sheet.
- Bake & Serve: Transfer the baking sheet to the oven and bake for around 20 minutes or until the internal temperature of the salmon reaches 125°F to 135°F. Do Not overcook. Place the sealed packets on plates and serve.
FAQs and Expert Tips
FAQs
En Papillote is a method of cooking in which the food, usually fish or vegetables, is put into a folded pouch or parcel and then baked.
I like to take my salmon out of the oven when it reaches 145°F. Once removed from oven, if kept in unopened pouches too long, the fish will continue to cook.
Absolutely. This method of cooking is great for fish like mackerel, halibut, or tilapia but keep in mind the thickness of fish when cooking.
Tips
- Overcooking salmon will make it dry. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not however, look raw.
How to Serve Salmon en Papillote
This is a nutritious meal on it’s own so you can definitely serve it as is, especially since it has both protein and vegetables. If you want a little more to your meal, try pairing it with a side of rice, or cauliflower rice would be great options!
Leftovers
To maximize the shelf life of your leftover salmon, refrigerate in a shallow airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, your leftovers will last for 3 days in the fridge.
Freezing
Transfer to a shallow airtight container or freezer bag and store leftover salmon in the freezer for up to 4 months.
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Salmon en Papillote
Ingredients
- 2 large zucchini sliced ¼ inch in thickness
- 1 medium onion thinly sliced
- ¼ cup olive oil
- 4 salmon fillets about 6 oz each
- ¼ cup fresh dill chopped
- 1 lemon thinly sliced
- salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F. Lay out 4 pieces of parchment paper, about 12" x 16".
- Prep Vegetables: On each piece of parchment paper, arrange a layer of zucchini slices, big enough for the fish to sit on it, about ½ of a zucchini. Add a few onion slices, then drizzle of olive oil and season with salt and pepper.
- Prep Salmon: Place a salmon fillet on each zucchini layer, then drizzle with a bit more olive oil and season with more salt and pepper. Sprinkle with chopped fresh dill for each salmon fillet and 2 or 3 slices of lemons.
- Fold Paper: Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. Transfer all the packets to a baking sheet.
- Bake & Serve: Transfer the baking sheet to the oven and bake for around 20 minutes or until the internal temperature of the salmon reaches 125°F to 135°F. Do Not overcook. Place the sealed packets on plates and serve.
Tips & Notes:
- Overcooking salmon will make it dry. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not however, look raw.
- To maximize the shelf life of your leftover salmon, refrigerate in a shallow airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, your leftovers will last for 3 days in the fridge.
- Transfer to a shallow airtight container or freezer bag and store leftover salmon in the freezer for up to 4 months.
