Salmon en Papillote is a delightful way to enjoy a healthy and flavorful meal with minimal cleanup. This French-inspired dish is perfect for a quick weekday dinner but fancy enough for a special occasion. Let's dive into this simple yet elegant recipe that's all about bringing out the natural flavors of fresh ingredients.
Salmon fillets are the star of the dish, providing a rich source of protein and healthy fats. Choose fresh and firm fillets for the best results. Olive oil adds a subtle fruitiness and helps the salmon stay moist. Lemon slices give a bright, citrusy note that complements the richness of the fish. Fresh dill and parsley offer a burst of herbaceous freshness, enhancing the overall flavor profile. Cherry tomatoes add a touch of sweetness and juiciness. Red bell pepper contributes a sweet crunch, while red onion gives a mild, sweet sharpness when cooked. Lastly, salt and pepper bring all the flavors together.
This dish pairs wonderfully with a light side of steamed asparagus or a mixed greens salad. A simple quinoa or couscous pilaf can also complement the flavors nicely. For a touch of decadence, consider serving with a chilled glass of Sauvignon Blanc.
First, preheat your oven to 400°F (200°C) to get it ready. While that's heating up, cut four sheets of parchment paper to about 12x16 inches. This size will give you enough room to wrap the salmon and veggies. Place a salmon fillet right in the center of each paper sheet, which will make folding and sealing easier later.
Drizzle each fillet with a bit of olive oil, using about a tablespoon for all four. You don't need much, just enough to coat the surface. Season the fillets with a pinch of salt and pepper. Now, layer a few lemon slices on top of each salmon. This will infuse your fish with a lovely citrus aroma as it bakes.
Next, sprinkle a little fresh dill and parsley over the salmon. These herbs add a fresh, vibrant flavor that pairs beautifully with fish. Then, distribute the cherry tomatoes, red bell pepper, and red onion evenly among the fillets. This veggie medley will cook down to a tender, flavorful topping.
Now comes the fun part: folding the parchment. Fold the paper over the salmon and veggies to create a half-moon shape. Crimp the edges tightly to form a sealed pouch. This keeps all the steam and flavors locked in, essentially steaming the salmon in its own juices.
Place your parchment pouches on a baking sheet and pop them in the preheated oven. Bake for about 20 minutes. Once done, carefully open each pouch — watch out for hot steam! — and serve up your aromatic salmon en papillote.
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