Salmon En Papillote Recipe
(baked in parchment paper) Lemon, sweety drop peppers, capers, fresh dill, mirepoix, sauteed spinach and one more choice from any of our side dishes
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Ingredients
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Pastas & Entrees
Method
Pastas & Entrees
- 1
Preheat and prepare parchment packets
Preheat oven to 400°F (200°C). Cut two large sheets of parchment paper, each large enough to enclose a salmon portion with toppings. Lightly oil the sheets with a wipe of olive oil to prevent sticking.
- 2
Sauté mirepoix
In a skillet, heat 1 tablespoon olive oil over medium heat. Add 0.5 cup mirepoix (onion, carrot, celery) and sauté until translucent and fragrant, about 3–5 minutes. Remove from heat and set aside.
- 3
- 4
Assemble papillote
On each parchment sheet, create a bed with half of the sautéed mirepoix. Top with 2 cups fresh spinach (will wilt as it cooks). Place one salmon fillet on each bed.
- 5
Add toppings
Top salmon with 3 sweet drop peppers and 1 tablespoon capers on each packet. Sprinkle additional dill if desired and lay a thin lemon slice over the top.
- 6
Seal packets
Fold parchment over the salmon to form a tight, closed packet. Roll and crimp the edges to seal, creating steam pockets inside.
- 7
Bake
Place packets on a baking sheet and bake for 12–15 minutes, until the salmon is opaque and flakes easily. Internal temperature should reach about 125–130°F (52–54°C).
- 8
Prepare quinoa side
While salmon bakes, gently reheat the cooked lemon herb quinoa until warm. Fluff and season lightly if needed; you should have about 2 cups total for the two servings.
- 9
