Salmon en Papillote (Salmon in Parchment)

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Cooking salmon in parchment with vegetables is nearly fool-proof—the steam-cooking that happens en papillote guarantees that your fish comes out of the oven beautifully moist and tender.

Salmon en Papillote (Salmon in Parchment) , By > Recipes the World .

4.9 ★★★★★ | Cooking salmon in parchment with vegetables is nearly fool-proof—the steam-cooking that happens en papillote guarantees that your fish comes out of the oven beautifully moist and tender.

Total Time: 22 Minutes, Servings: 4 Servings



Ingredients :

• 1.5 lbs Salmon, cut into 4 pieces
• 1 Small zucchini, thinly sliced
• 1 Head fennel, thinly sliced
• 1 Lemon, thinly sliced
• 1 tsp Dried dill
• 1 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Pepper
• Parchment paper

Instructions :

• Preheat oven to 375°F.
• Cut parchment into 4 large ovals 15” by 10” inches. And fold in half.
• On half of each parchment layer on ¼ of the zucchini, ¼ the fennel, 1 piece of salmon, sprinkle with ¼ tsp salt, ¼ pepper, ¼ tsp dill, lemon slices, drizzle with ¼ cup olive oil and a few pieces of fennel fronds. Repeat with the three remaining salmon fillets.
• Close the parchment by folding the other half over the prepared salmon and carefully roll the open edges toward the center.
• Set pouches on a baking sheet and bake on the center rack for 15 minutes.
• Open carefully using a fork and serve.

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