Cooking Demo - How to Make Salmon En Papillote - Episode 4

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.

Start with a sheet of parchment paper, folded in half with a crease.

Place a piece of wild-caught salmon on one side of the parchment.

Sprinkle a pinch of salt and black pepper on the salmon.

Add a little bit of minced garlic on top of the salmon.

Cut the bottom ends off the asparagus to remove the tough parts and add a few sprigs on top of the salmon.

Slice a red bell pepper into thin strips and add it around the salmon.

Slice a yellow bell pepper into thin strips and add it around the salmon for color.

Juice half of a lemon and drizzle the juice over the salmon and vegetables.

Slice the other half of the lemon into slices and lay them on top of the salmon and vegetables.

Fold the parchment over the salmon and crimp the edges tightly to seal the packet.

Place the parchment packet in a 375°F (190°C) oven.

Check for doneness by looking for browning on the parchment and ensuring the fish is firm to the touch.

Carefully open the parchment to release steam and check that the fish and vegetables are cooked through.

Serve the salmon en papillote directly in the parchment for a dramatic presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens