Salmon en Papillote with Vegetables

  • Difficulty: Medium
  • 35 minutes
  • 4 servings
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.

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)

Steps

For the first en papillote:
  1. Lay a parchment paper on the work surface. Add the potato slices in two slightly overlapping rows.
  2. 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. 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:
  1. Lay another parchment paper on the work surface. Add the asparagus stalks next to each other.
  2. Lay a salmon fillet on top of them, season with salt and pepper, then top with the lemon slices.
  3. 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:
  1. Lay yet another parchment paper on the work surface. Add the onion slices so that they overlap each other.
  2. Lay the 3rd salmon fillet on top of them. Add the broccoli florets around it.
  3. 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:
  1. Lay one last parchment paper on the work surface. Add the sliced carrot and group them so they form a sort of layer.
  2. Lay the last salmon fillet on top of them. Add the mushrooms around it.
  3. 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:
  1. Place the four packages on a baking tray. Bake for 15 minutes at 370⁰F/185⁰C.
  2. Unwrap them and serve them warm, garnished with fresh chopped dill.

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