This Salmon En Papillote is an excellent low-fat way to enjoy the popular fish! Salmon is perfectly steamed with other aromatic ingredients resulting in the perefct meal in a parcel.
Preparing fish en papillote is a delicious and healthy cooking method that you need to try! With the addition of additional ingredients including citrus, spices, and other aromatics, the fish is gently steamed.
Read on to learn about my Simple Salmon En Papillote!
What Does En Papillote Mean?
En papillote loosely translates to “in paper“. It’s a French cooking method that works well for any type of fish, some shellfish, and even thinly cut chicken breast. It’s a simple and low-fat cooking method option that yields deliciously tender results.
How To Make Salmon En Papillote
As mentioned, this cooking method features ingredients that are steamed in parchment parcels.
The fish is laid on a bed of greens, citrus, and vegetables and seasoned with salt, pepper, and other spices of your choosing. The parchment paper is then folded over the collection of ingredients, with the edges being crimped to form a seal. Each packet is then placed into the oven at 400° to bake for anywhere between 12 and 20 minutes, depending on the thickness of your fish or protein. The end result is a perfectly steamed meal that’s worthy of dinner guests!
How To Serve Salmon En Papillote
What makes this preparation so fabulous is how you present it. Each packet is served individually, with the recipient being able to slice or tear it into their own packet themselves. The aroma of the enclosed ingredients is only an indication of what mouthwatering flavors are to come.
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Salmon En Papillote
Ingredients
- 1 lb asparagus, trimmed
- 1 lemon, thinly sliced
- 1 shallot, thinly sliced
- 4 cloves garlic, thinly sliced
- 4 salmon filets
- Olive Oil
- Salt and pepper
- 1 small bunch fresh basil, divided
Instructions
- Preheat oven to 400º.
- Cut parchment into pieces that are abot 18 inches long. You want enough space to fold the parchment over the ingredients, cut edge to cut edge.
- Divide asapargus enely between each piece of parchment. Top with slices of lemon, shallot, garlic, and basil. Add filets of salmon on top, drizzling with about 1 teaspoon of olive oil. Season with salt and pepper.
- Starting at one end, start rolling and crimping the edge of the parchment, moving around the ingredients. The end shape will look like a half circle or hard shell taco. See photos for reference!
- Place on a baking sheet and bake for 14 minutes (for a 1.5 inch filet).
- When ready to serve, plate each packet, allowing each individual to rip or slice open the packet themselves. Serve with fresh herbs and lemon wedges.