I was feeling extremely lazy this past weekend, so this no-fuss easy recipe was perfect. Thank goodness that most simple recipes are equally delicious, or else I’ll just be having granola or fruits (equally delicious) for dinner when I’m burnt out.
Cooking in baking paper packet or en papillote (pah-pee-YOHT), may sound really fancy or intimidating, but it’s really an easy no fuss and healthy method of preparing fish. It’s a classic cooking technique that’s almost foolproof. Just need some slicing, squeezing and wrapping action for this meal. Simply wrap in baking paper a portion of sliced vegetables, top with salmon and a squeeze of lemon juice. Pop the packets into oven and steam builds up in the packet to cook food quickly yet gently, with all the flavours beautifully infused. That’s it.
This method works well for different types of fish fillets and vegetables. Choose vegetables that have moisture and are easy to cook such as capsicum, zucchini, beans, fennel and tomato. Just make sure the packet is sealed properly, as you don’t want any steam escaping because that’s an important part of cooking the fish. And the best part – it’s easy to clean up. 
Baked Salmon and Vegetables Papillote
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Salmon fillets and fresh veggies are baked in parchment paper until tender. A simple, healthy weeknight meal.
Ingredients
- 2 pieces (454 g) skinless Salmon Fillets
- 1 Fennel bulb thinly sliced
- a couple of French Beans
- a couple of Cherry Tomatoes halved
- 8 very thin Lemon Slices
- 1 tbsp Lemon Juice
- Sea salt
- Freshly ground black pepper
- 2 long rectangular Baking Paper
Instructions
- Preheat oven to 350°F (175°C).
- Fold a baking paper in half to create a crease, then open it. Place fennel slices above the crease, sprinkle with salt, top with a salmon fillet, beans, and tomatoes. Squeeze lemon juice over all ingredients; season with salt and pepper. Lay lemon slices over the salmon.
- Fold the parchment over the salmon, sealing the edges well by repeatedly folding.
- Place on a baking tray and bake for 20 minutes.
- Serve immediately. Open or cut open the packet to enjoy.
Notes
- For even cooking, ensure salmon fillets are similar in thickness.
- Substitute asparagus or broccoli for the French beans.
- Store leftover salmon and vegetables separately to maintain freshness; consume within 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 4
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
What vegetables pair well with salmon in the papillote packet?
Thinly sliced zucchini, asparagus, cherry tomatoes, and leeks all cook at a similar rate to salmon. Cut them into thin or small pieces so they finish cooking at the same time as the fish.
How do you know when the salmon en papillote is fully cooked?
The packets will puff up in the oven as steam builds inside, which usually happens around 12 to 15 minutes at 400°F. Carefully open a packet and check that the salmon flakes easily with a fork.
Can you assemble the papillote packets ahead of time?
Yes, you can seal the packets and refrigerate them for up to a few hours before baking. Take them out of the refrigerator about 10 minutes before putting them in the oven.
