Salmon En Papillote

This classic French method steams salmon in a parchment paper packet, locking in moisture and flavor for an incredibly tender and juicy result. It’s healthy, elegant, and super easy to make.

INGREDIENTS

• 2 salmon filets (6 oz each, skin removed)
• 1 small zucchini, thinly sliced
•  ½ small red bell pepper, thinly sliced
•  ½ small red onion, thinly sliced
• 2 tbsp butter (or olive oil)
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried thyme (or fresh sprigs)
• ¼ cup white wine (optional, for extra flavor)
• Fresh herbs (parsley, dill, or chives) for garnish

DIRECTIONS

1. Preheat & Prep
• Preheat oven to 400°F.
• Cut two large parchment paper sheets (about 12x16 inches).

2. Assemble the Packets
• Lay zucchini, bell pepper, and onion in the center of each parchment sheet.
• Place a salmon filet on top of the veggies.
• Dot each filet w/ butter and sprinkle w/ garlic, salt, pepper, lemon zest, and thyme.
• Drizzle with lemon juice and white wine for extra moisture.

3. Fold & Seal 
• Fold the parchment in half over the salmon.
• Starting at one end, crimp and fold the edges tightly to create a sealed packet.
• Place packets on a baking sheet.

4. Bake to Perfection
•  Bake for 12-15 minutes (until salmon is flaky and tender).
• Carefully cut open the packets (steam will escape—be careful!).

5. Garnish & Serve
Sprinkle with fresh herbs and serve directly in the parchment for a beautiful presentation.