SALMON En Papillote | Bart van Olphen

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.

Preheat the oven to 180°C (360°F).

Cut a piece of organic farmed salmon for one person.

Prepare zucchini by removing the ends and slicing it thinly using a mandoline.

Cut lemon into wedges, ensuring there are no seeds.

Lay a sheet of baking paper on top of a piece of tin foil.

Drizzle olive oil on the baking paper, followed by a sprinkle of salt and black pepper.

Place slices of green and yellow zucchini on the paper, adding more salt and pepper and a drizzle of olive oil.

Add the piece of salmon on top of the zucchini.

Place lemon wedges on top of the salmon.

Add a tiny bit of white wine to create steam.

Sprinkle basil leaves and a bit of salt on top.

Chop walnuts finely and sprinkle them over the dish.

Fold the baking paper to create a sealed package, ensuring there's enough air inside for steaming.

Place the package in the oven and bake for 8-10 minutes, or up to 12 minutes for thicker salmon.

Prepare avocado pesto by combining olive oil, basil, sea salt, walnuts, Parmesan cheese, and avocado in a bowl.

Mash the ingredients together with a fork, adding a few drops of lemon juice.

Check the salmon package after baking, removing the tin foil and adding fresh lemon zest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens