Salmon in parchment paper with spring vegetables is a simple but definitely elegant dish; here, the oven does it all. This method of cooking, en papillote, is basically a way to steam the fish in baking parchment, allowing it to keep in all its juices and flavor. It’s a great dish for all the family around the dinner table or for entertaining, using ingredients for which everyone has a preference. For each person, give a single package, opened at the table to release an olfactory explosion of flavor.
Recipe Information
- Prep Time: 15 minutes
- Time required: 15-20 min
- Total time: 30-35 min
- Category: Main Course
- Food Country: France
Ingredients: To Go A Bed of Spring, now go to
Per Head
- 2 sheets of baking parchment
- 80 – 150g of veg Any from: Tenderstem broccoli, cherry tomatoes, baby courgette, baby corn on the cob, spring onions. Use short cooking time vegetables or dice them small to be sure of thorough cooking.
- Salt and pepper, to taste.
- Olive oil drizzled over them.
- 200g of salmon (or any other fish such as trout, halibut, sea bass, etc.), fresh and good.
- 1 slice lemon: To squeeze for citrus flavor.
- Butter – (unless one is lactose intolerant): This makes the dish creamy and rich.
- About 30 – 50 ml of white wine (can be replaced with stock): It flavors the soup.
Steps for Making Salmon En Papillote with Spring Vegetables
Step 1: Prepare the vegetables
Thoroughly clean the vegetables. If required, peel and dice them into small and uniform cubes, which will ensure that the veggies will cook evenly within the parchment packet.
Step 2: Assemble the Package
Take a sheet of baking paper and place it on the working table. At the center, lay down the vegetables prepared in advance. Season it with salt and pepper and then some olive oil. Atop the vegetables, place the fillet of salmon. Repeat seasoning on the fish—salt, pepper. Finally, place a slice of lemon on the fish and some small pieces of butter for flavor.
Step 3: Fold Over the Parchment
The fish and vegetable mix is then sandwiched between the 2 sheets of baking paper. Close the parcel from the top right by bringing the 4 sides together (without comprising on enclosing the contents). Keep an open mouth at the top of the package for the pourage of white wine or stock. Finally, close the package after pouring the liquid by folding the mouth tightly.
Step 4: Baking of the Salmon En Papillote
Preheat your oven to 180°C (350°F). Place the packages on a baking sheet and bake in the preheated oven for between 10 and 20 minutes, depending on the thickness of the fish. The steam inside the package will cook the fish and vegetables just right.
Step 5: Serve
To serve, set a plate at each serving, make a small cut in the package, which will allow your guest to open the package easily at the table. A delightful fragrance will emanate as the package is opened, which only adds to their experience of eating.
Additional Salmon en Papillote Making Tips Advance Preparation
It would even be better if prepared a day ahead so that it would have had time for the flavors to blend. Follow steps to the cooking stage and then cool it down before packing. Refrigerate the packages. Remove from refrigerator about 1 hour before cooking to bring to room temperature. Recipe Variations: The sky’s the limit. So much can be made with variations of vegetables, including asparagus, bell peppers, or snap peas. Wine substitutes: If you don’t want to use wine, chicken or vegetable stock is fine. Make it aromatic by squeezing a little citrus juice over it or add a few springs of fresh herbs. Dietary Adaptations: This recipe is very flexible and will be very much according to what you have or need nutritionally. If you are dairy-free, do not use butter; use more olive oil. Or if you are low-carbing, substitute starchy vegetables with other low carb vegetables.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 35 grams |
| Carbohydrates | 10 grams |
| Fat | 20 grams |
| Saturated Fat | 5 grams |
| Fiber | 3 grams |
| Sodium | 300 mg |
| Cholesterol | 70 mg |
| Vitamin A | 15% |
| Vitamin C | 25% |
| Calcium | 5% |
| Iron | 10% |
Note Summary
Salmon en papillote with spring vegetables is a really great recipe, one that combines simplicity with sophistication. The parchment packet cooking technique aids in preserving the natural tenderness and moisture of the salmon fillet but also makes sure that the vegetables are perfectly done. As for presentation, this dish looks wonderful and will be perfect at any family dinner or special occasion. Make it even more personal by just adding those ingredients that please your palate. This dish will make you the best-dressed table in town for sure. Enjoy the aromatic, flavored experience of salmon en papillote!