Nutritional Chart
Calories: 442 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 45 g
- 19 g
- 23 g
Ingredients Needed for Salmon en Papillote With Vegetables
1 potato, thinly sliced
28 ounces of salmon fillets (4 fillets 7-ounce each)
1 tablespoon pesto sauce
10 cherry tomatoes, halved
4 teaspoons of olive oil
salt
pepper
4 asparagus stalks
4 lemon slices
½ red onion, sliced
5 ounces of broccoli florets
1 carrot, sliced
5 mushrooms, quartered
fresh dill, chopped (for garnishing)
How to Make Salmon en Papillote With Vegetables
For the first en papillote:
- Lay a parchment paper on the work surface. Add the potato slices in two slightly overlapping rows.
- Lay a salmon fillet on top of them and coat it with pesto. Place the cherry tomato halves on top and around the fillet and drizzle with 1 teaspoon of olive oil.
- Season with salt and pepper, then wrap carefully in parchment paper and seal by bending the paper’s edges. Set aside.
For the second en papillote:
- Lay another parchment paper on the work surface. Add the asparagus stalks next to each other.
- Lay a salmon fillet on top of them, season with salt and pepper, then top with the lemon slices.
- Drizzle with the second teaspoon of olive oil, then wrap carefully in parchment paper and seal by bending the paper’s edges. Set aside.
For the third en papillote:
- Lay yet another parchment paper on the work surface. Add the onion slices so that they overlap each other.
- Lay the 3rd salmon fillet on top of them. Add the broccoli florets around it.
- Season with salt and pepper, drizzle with olive oil and carefully wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the fourth en papillote:
- Lay one last parchment paper on the work surface. Add the sliced carrot and group them so they form a sort of layer.
- Lay the last salmon fillet on top of them. Add the mushrooms around it.
- Season with salt and pepper, drizzle with the remaining teaspoon of olive oil, then carefully wrap in parchment paper and seal by bending the paper’s edges.
Cooking them all:
- Place the four packages on a baking tray. Bake for 15 minutes at 370⁰F/185⁰C.
- Unwrap them and serve them warm, garnished with fresh chopped dill.