In this salmon en papillote recipe, the fish is cooked in a parchment paper packet for just under 10 minutes until it’s moist and delicious.
For the roasted potatoes (optional)
- 2 pounds mixed red and yellow-skinned potatoes
- 2 teaspoons thyme leaves, chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon honey
- Fresh ground pepper
For the salmon en papillote
- 2 pieces parchment paper
- ½ pound salmon (or for a vegetarian version, 1 ½ cups cooked or a 15-ounce can white beans)
- 3 medium carrots
- 2 cloves garlic
- 1/2 lemon
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 green onion
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 1/4 teaspoon paprika
- Fresh ground pepper
- Preheat oven to 425°F.
- For the roasted potatoes (optional): Dice the potatoes. Chop the thyme leaves. In a large bowl, mix the potatoes and thyme with the olive oil, kosher salt, honey, and fresh ground pepper. Place on a parchment lined baking sheet in a single layer and bake for 30 to 35 minutes until tender and lightly browned.
- For the salmon en papillote: Cut the salmon in half. Peel the carrots and cut them into very thin strips (julienne). Peel the garlic. Slice the lemon into rings. Finely chop the thyme and rosemary. Thinly slice the green portion of the green onion.
- Fold the parchment paper in half and then cut it into a heart shape. Lightly brush the right half of the parchment heart with olive oil. On the right half of the heart, place the carrots on the paper, then place the salmon on top. Add the whole garlic cloves and lemon rings next to the carrots. Top each packet with half of the chopped herbs, 1/2 tablespoon olive oil, ¼ teaspoon kosher salt, 1/8 teaspoon paprika and fresh ground pepper. (Note: For the vegetarian version, substitute 1 ½ cups drained and rinsed white beans. Decrease the herbs to 2 teaspoons each.)
- Seal each packet by folding over the left half of the heart, then folding ½-inch straight folds along the edge of the heart. (See How to Fold Parchment Paper for more detailed instructions for how to fold the parchment paper.)
- Bake the salmon 9 minutes for a 1-inch thick piece, or 10 to 11 minutes for a piece thicker than 1 inch (insert a knife into the middle of one piece to ensure the desired doneness). Rest for a few minutes before serving. Garnish with green onions and serve.
- Category: Main Course
- Method: Baked
- Cuisine: French
Keywords: salmon en papillote