Saumon en Papillote aux Légumes (Salmon Baked in Parchment with Vegetables)
Why this recipe works
- Gentle parchment steaming: Sealing the salmon and vegetables in paper traps moisture, so the fish cooks softly without drying out.
- Fresh, balanced flavour: Lemon juice brightens the olive oil, dill and sweet cherry tomatoes, keeping the dish light rather than rich.
- Fast, tidy cooking: Thinly sliced vegetables and individual parcels allow the salmon to cook quickly with very little washing up.
Get the most out of this recipe
Timing notes
- Serve straight away: Open the parcels as soon as they come out of the oven so the salmon stays moist and the vegetables keep their fresh texture.
- Adjust for fillet thickness: Thicker salmon fillets may need a little longer; check the thickest part and stop cooking once it is just opaque and flakes easily.
Texture tips
- Slice the vegetables thinly: Fennel and courgette need to be finely sliced so they become tender in the same time as the salmon.
- Avoid dry salmon: The fish should be just opaque when opened; residual heat inside the parcel will continue to warm it briefly.
Ingredient notes
- Use ripe tomatoes: Ripe cherry tomatoes release sweeter juices into the parcel, giving the sauce more depth with very little effort.
- Fresh herbs work best: Fresh dill gives a clean, aromatic finish; parsley is a good substitute for a softer herb flavour.
Serving ideas
- Serve with something to catch the juices: New potatoes, rice or crusty bread work well alongside the lemony cooking juices from the parcel.
- Finish simply: A little extra dill or a squeeze of lemon just before serving reinforces the fresh, herbal flavour.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Cut two large sheets of baking paper and set them on a baking tray.
- Thinly slice the courgette and fennel, and halve the cherry tomatoes. Finely chop the dill, then cut the lemon in half and squeeze the juice.
- Divide the courgette, fennel and tomatoes between the centres of the paper sheets, then sit a salmon fillet on each pile. Drizzle over the olive oil and lemon juice, then season with the fine sea salt and black pepper and scatter over the dill.
- Fold the paper over the fish and crimp the edges tightly to seal, leaving a little space inside for steam. Bake for 10 to 12 minutes, until the parcels are puffed and the salmon is just opaque and flakes easily.
- Serve the parcels straight away and open them at the table, taking care with the hot steam. Spoon the juices over the fish and vegetables.
Recipe notes
Tips
- Slice the fennel as thinly as you can so it turns tender in the same time as the salmon.
- If your salmon fillets are particularly thick, add 2 to 3 minutes to the baking time and check the thickest part flakes easily.
- Take care when opening the parcels, as the trapped steam is very hot.
Substitutions
- Replace Fresh dill with Fresh parsley for a milder, greener herb note.
- Replace Courgette with Asparagus for a more spring-like vegetable mix.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat gently on a baking tray at 160°C (320°F) until piping hot, or enjoy cold as a salad-style portion.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (12min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Fish
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