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Salmon en Papillote with Vegetables

If you want all the aromas of the foods you’re preparing to really stick together, then make a habit of using parchment paper in order to wrap the cooking ingredients together. This is what we did with our 4 en papillotes here. We've not only enhanced the taste of the salmon with various vegetable goodies, but we've also kept all the blended aromas in there.
If you want all the aromas of the foods you’re preparing to really stick together, then make a habit of using parchment paper in order to wrap the cooking ingredients together. This is what we did with our 4 en papillotes here. We've not only enhanced the taste of the salmon with various vegetable goodies, but we've also kept all the blended aromas in there.

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Ingredients

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)

Ingredients

Steps

For the first en papillote:
1
Done

Lay a parchment paper on the work surface. Add the potato slices in two slightly overlapping rows.

2
Done

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.

3
Done

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:
4
Done

Lay another parchment paper on the work surface. Add the asparagus stalks next to each other.

5
Done

Lay a salmon fillet on top of them, season with salt and pepper, then top with the lemon slices.

6
Done

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:
7
Done

Lay yet another parchment paper on the work surface. Add the onion slices so that they overlap each other.

8
Done

Lay the 3rd salmon fillet on top of them. Add the broccoli florets around it.

9
Done

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:
10
Done

Lay one last parchment paper on the work surface. Add the sliced carrot and group them so they form a sort of layer.

11
Done

Lay the last salmon fillet on top of them. Add the mushrooms around it.

12
Done

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:
13
Done

Place the four packages on a baking tray. Bake for 15 minutes at 370⁰F/185⁰C.

14
Done

Unwrap them and serve them warm, garnished with fresh chopped dill.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

442 kcal
Calories
45 g
Protein
19 g
Fat
23 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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