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salmon en papillote on a plate flaked with a fork.
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5 from 1 vote

Salmon en Papillote

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch
Cuisine: French
Servings: 4
Calories: 408kcal

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.

Notes

  1. 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.
  2. 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.
  3. Transfer to a shallow airtight container or freezer bag and store leftover salmon in the freezer for up to 4 months.

Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 10g | Protein: 36g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 91mg | Potassium: 1354mg | Fiber: 3g | Sugar: 6g | Vitamin A: 618IU | Vitamin C: 48mg | Calcium: 66mg | Iron: 2mg