Salmon En Papillote

Fish en Papillote, is a French term for a piece of fish wrapped in parchment paper parcels. These parcels are easy to put together and make a perfect light healthy meal. Busy weeknight meals can get repetitive and boring, but Fish en Papillote can be your new and fancy way of serving fish, if you’ve not tried them before. I make a lot simple fish dinners in the summer when we want a healthy meal without the fuss of dishes or extra cooking. Everything goes on one parchment paper and gets oven steamed. We love how this dish comes together with little to no effort, its super healthy and perfectly tasty.

Cooking fish this way, with all the ingredients sealed up in the parchment package allows the flavors to infuse and steam in their own juices. The best part is clean up is a breeze. Simply roll the paper after dinner and trash it.

I’ve added simple aromatics like lemon, dill, fennel olive oil, salt and pepper along with lots of greens beans to make this a fantastic dinner. You can use any combination of flavors, sauces and veggies. Just make sure the veggies cook at the same time as the fish or cut them into smaller pieces to cook at the same time.

Salmon En Papillote, SERVES 4

• Parchment paper, recycled paper preferred
• 1.5-2 lbs sustainable fresh Salmon, centre cut about 4 pieces
• 12-14 oz French green beans trimmed, haricot Vert
• 1 large fresh fennel bulbs, thinly sliced
• 1 tablespoon drained capers
• 1 lemon, thinly sliced
• small handful fresh dill
• extra virgin olive oil if needed, optional, honestly it’s not needed, salmon has plenty of rich omega oils
• sea salt as needed
• cracked black pepper as needed

INSTRUCTIONS

1. Preheat oven to 375°F. 
2. Cut parchment into 8 large rounds, about 10 inches.  
3. Place 1/4 of the green beans on each of the round. Followed by ¼ of the fennel, 1 piece salmon, sprinkle with sea salt, black pepper, some dill, capers, lemon slices, a thin drizzle of olive oil, and a few pieces of fennel fronds. Repeat with the three remaining salmon fillets.
4. Close the parchment by folding another piece of parchment, rolling around like a braid. Place the packet on a baking tray.
5. Bake for 14-15 minutes depending on the thickness of the salmon.
6. Carefully open once done and enjoy right away.