Salmon en Papillote - Salmon in Foil or Parchment

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still rich in omega-3s.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water

Vegetable broth adds flavor without alcohol.

Cut salmon into individual portions if not already done.

Tear off sheets of parchment paper about 15 by 24 inches.

Fold the parchment in half and create a crease down the middle.

Cut out a heart shape from the folded parchment.

Lay the heart-shaped parchment on a cutting board.

Slice lemon into thin pieces and lay a couple on one side of the parchment.

Add a few shreds of fresh dill on top of the lemon.

Place the salmon on top of the dill and lemon.

Season the salmon with sea salt and black pepper.

Drizzle olive oil over the salmon and herbs.

Add a few grape tomatoes on top of the salmon.

Fold the parchment over the salmon in one-inch increments to seal it.

Add about a tablespoon of dry white wine into the pouch before sealing completely.

Make sure the last fold goes underneath to keep everything sealed.

Place the parchment packets on a baking tray.

Bake in a 425°F (218°C) oven for 12 to 15 minutes or until cooked to your liking.

Carefully unwrap the packets to avoid steam.

Serve with an additional slice of lemon and fresh herbs on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens