Serves 4
“En papillote” means “enveloped in paper” in French. This delicious recipe bakes tender salmon fillets and delicately seasoned vegetables together in parchment paper packets to seal in moisture and flavor as they steam to perfection. This surefire crowd pleaser provides maximal flavor with minimal prep.
Ingredients (organic/biodynamic)
- 4 skinless salmon fillets (about 6 ounces each)
- 2 c. assorted vegetables, chopped or sliced (g., zucchini, bell peppers, asparagus)
- 1 lemon, thinly sliced
- 4 sprigs of fresh herbs (such as dill, parsley, or thyme)
- Celtic Sea Salt®, to taste
- Freshly ground peppercorns, to taste
Instructions:
- Preheat oven to 375°F.
- Cut four 12’ x 12” squares of unbleached parchment paper, and place a salmon fillet in the center of each.
- Combine the assorted vegetables together in a bowl.
- Divide the vegetables evenly among the four parchment squares, arranging them around the salmon fillets.
- Top each salmon fillet with a couple of lemon slices and a sprig of fresh herbs.
- Fold the parchment paper over the salmon and vegetables to cover them completely. Starting at one end, make small, overlapping folds along the edges to seal the packets tightly. Make sure they are well-sealed to trap the steam during cooking.
- Place the Salmon en Pappillote (filled parchment packets) on a baking sheet and transfer them to the preheated oven.
- Bake for about 15-20 minutes, or until the salmon is cooked through and the vegetables are tender. (Time may vary depending on the thickness of the salmon fillets and the types of vegetables used.)
- When done, carefully open the packets (watch out for steam) and transfer the contents to plates using a spatula.
- Season as desired with Celtic Sea Salt and freshly ground black pepper.
- Serve hot, garnished with additional fresh herbs if desired.
