Entree: France – Saumon en papillote (salmon baked in parchment)

Serving Size: 3

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 3 salmon fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (60 ml) dry white wine
- 1 small shallot, thinly sliced
- 1 small carrot, julienned
- 1 small zucchini, julienned
- 1 lemon, thinly sliced
- 2 tbsp (8 g) chopped fresh dill
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 3 sheets parchment paper (about 12 x 16 inches / 30 x 40 cm each) or aluminum foil

Instructions

1. Preheat the oven to 400 F (200 C). Cut three heart-shaped or square parchment pieces large enough to fold over each fillet.
2. Pat the salmon fillets dry and season both sides with the salt and pepper. Place each fillet on the center of a parchment sheet; drizzle 2 tsp (10 ml) olive oil over each.
3. Divide the sliced shallot, julienned carrot, and zucchini evenly among the fillets, arranging the vegetables beside and slightly under each fillet. Top each fillet with 1/2 tbsp (7 g) butter, a couple of lemon slices, 1 tbsp (15 ml) white wine, and sprinkle with chopped dill.
4. Fold the parchment over the salmon and crimp the edges tightly to make sealed packets (en papillote). Place packets on a baking sheet.
5. Bake for 12–15 minutes for 6 oz (170 g) fillets for medium doneness (adjust 2–3 minutes for thicker or thinner fillets). Remove from oven, transfer packets to plates, and open carefully to release steam before serving.