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Baked Salmon en Papillote

  • Prep 10 min
  • Total 30 min
  • Ingredients 14
  • Servings 4

Ingredients

4
salmon filets
4
wedges of lemon or orange
1
small red onion, julienned
4
green onions (scallions)
1
teaspoon paprika
1
teaspoon garlic powder or 1 minced garlic clove
1
bell pepper, red or green
1
plum tomato (oval), sliced
Fresh rosemary
Fresh dill
Salt and pepper
Baking parchment (without wax) or aluminum foil
Olive oil or butter, to grease the paper
A cooking brush

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can also add thinly-sliced potatoes, mushrooms, black olives, shrimp or seafood to the recipe as you prefer.

Salmon is one of my favorite types of fish. Whenever I can, I try to buy a fresh salmon filet to grill or broil at home. But this time I’m going to show you how to make baked salmon en papillote or with parchment paper. The papillote technique simply requires that all the ingredients be wrapped together in parchment paper or aluminum foil and cooked in medium-high heat. This method is an easy way to cook food; the ingredients cook in their own juices, better preserving their taste and aroma. This technique is recommended for fish, white meat or vegetables.

The fresh dill can be substituted for basil or thyme.

Directions

  • 1 Season the salmon with salt, pepper, paprika and garlic. Cut the paper into four pieces, then dress with a little olive oil or butter.
  • 2 Place the salmon over the paper and then cover with the red onions, green onions (scallions), bell pepper, tomato, lemon, rosemary and dill.
  • 3 Close the paper over the ingredients to form an ‘envelope’ or small package, with the corners well sealed. This will prevent the juices from leaking out. Place the closed package over a baking sheet and cook for 20 minutes at 350°F.

Salmon is one of my favorite types of fish. Whenever I can, I try to buy a fresh salmon filet to grill or broil at home. But this time I’m going to show you how to make baked salmon en papillote or with parchment paper. The papillote technique simply requires that all the ingredients be wrapped together in parchment paper or aluminum foil and cooked in medium-high heat. This method is an easy way to cook food; the ingredients cook in their own juices, better preserving their taste and aroma. This technique is recommended for fish, white meat or vegetables.

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 10, 2015

Salmon is one of my favorite types of fish. Whenever I can, I try to buy a fresh salmon filet to grill or broil at home. But this time I’m going to show you how to make baked salmon en papillote or with parchment paper. The papillote technique simply requires that all the ingredients be wrapped together in parchment paper or aluminum foil and cooked in medium-high heat. This method is an easy way to cook food; the ingredients cook in their own juices, better preserving their taste and aroma. This technique is recommended for fish, white meat or vegetables.