What are the origins of salmon en papillote?

This dish was popularized in France in the 17th century. However, the cooking method is used by many other cultures. For example, in Italy, seafood is regularly prepared al cartoccio .

Does it matter whether I use aluminum foil or parchment paper?

Not really. Both form a pouch that gently cooks the salmon, herbs and veggies together. While I definitely prefer the rustic look of parchment paper , I've made this recipe in both parchment and aluminum foil. Use what you've got handy in your kitchen drawer. The one caveat with foil is that you should absolutely use non-stick foil . The fish may stick to the regular stuff.

Is this recipe gluten free?

Yes! This salmon en papillote recipe is 100% gluten free as written.

Salmon is an excellent source of omega-3 fatty acids, protein, selenium - as well as vitamins B6, B12 and D.

How can I find sustainable salmon?

I'm glad you asked! It's important. You can look for the blue Marine Stewardship Council label on salmon at your local grocery store. And you can find actionable information on buying sustainable salmon from the Monterey Bay Aquarium's Seafood Watch page.

Salmon en Papillote

Name: Salmon en Papillote
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: French
Ingredients: 2 8-ounce boneless salmon fillets; 2 cloves garlic, minced; 2 teaspoons extra virgin olive oil; 1 tablespoon dill, roughly chopped; 14 cherry tomatoes, halved; 10 medium white button mushrooms, thinly sliced; 8-10 thick asparagus spears; 1 lemon; 2 teaspoons capers (optional)

Description

A delicious Salmon En Papillote Recipe that looks refined, but is so simple you can get it on your family’s dinner table in 30 minutes!

Ingredients

Units Scale

2 8–ounce boneless salmon fillets
2 cloves garlic, minced
2 teaspoons extra virgin olive oil
1 tablespoon dill, roughly chopped
14 cherry tomatoes, halved
10 medium white button mushrooms, thinly sliced
8–10 thick asparagus spears
1 lemon
2 teaspoons capers (optional)

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Instructions

Preheat oven to 350ºF.
Season salmon fillets with salt and pepper and set aside.
Use two pieces of parchment paper or aluminum foil big enough to fold in half once all the ingredients have been added.
Evenly distribute minced garlic and asparagus in the center of each of the pieces of paper and top each with a salmon fillet.
Add cherry tomatoes and mushrooms around the salmon and season with salt and pepper.
Sprinkle dill and capers on top of fish and vegetables and drizzle extra virgin oil.
Squeeze a little lemon juice and close the paper by folding the edges over several times, until it is completely sealed.
Place on a baking sheet and bake for 20-25 minutes, until salmon is almost fully cooked and flaky.
Serve immediately.

Notes

This Salmon en Papillote recipe is best eaten right out of the oven. It can keep refrigerated for up to a day, stored in an airtight storage container.

* Skip the capers for a dish that’s even lower in sodium.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6.2g
Sodium: 259.6mg
Fat: 16g
Saturated Fat: 2.6g
Unsaturated Fat: 3.3g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 56.2g
Cholesterol: 115.6mg