Salmon fillets en papillote

Name: Salmon fillets en papillote
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Salmon fillets (4 pieces) 1.75 lbs; Red onions 2; Taggiasca olives 24; Cherry tomatoes 5; Parsley 1 tuft; Extra virgin olive oil 4 spoonfuls; Fine salt to taste; Black pepper to taste

it fr es de br

493

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 493
Carbohydrates g 5
of which sugars g 5
Protein g 37.7
Fats g 35.8
of which saturated fat g 8.02
Fiber g 1.2
Cholesterol mg 70
Sodium mg 502

Difficulty: Very easy
Prep time: 10 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Elena Laudicina

Salmon en papillote is a simple and flavorful dish that's, honestly, just perfect for any kitchen. So here's the thing, this method, known as "al cartoccio" in Italy, is all about wrapping your ingredients in parchment paper. Really good stuff. It creates a little steam pocket that cooks everything beautifully. You know, although it's popular in Mediterranean cooking, this technique is super versatile and can be used anywhere to lock in flavor and keep things moist.

This recipe has baked salmon in parchment with red onions, olives and cherry tomatoes. And the result? A combination that enhances the tender and slightly sweet taste of the salmon. The parchment paper traps the juices, ensuring the fish stays juicy and soft. Seriously, it fills your kitchen with fresh Mediterranean aromas when you open the packet. While Italians use this method for various fish, salmon—which is more common in northern regions, pairs wonderfully with these bold veggies and herbs.

You can customize this dish by adding extras like sliced zucchini or a splash of lemon. Really, it's that easy. The result is a healthy salmon dinner that’s perfect for anyone seeking easy weeknight meals. Pretty simple. One of the best things about salmon fillet recipes like this is that you don’t need to be a chef to make it amazing. There's no complicated stuff; just bundle everything up and let the oven work its magic. You’ll get golden edges on the veggies and tender fish that’s not dry at all—perfectly done.

This can be served as a light meal or paired with crusty bread or a fresh salad. For sure. This style of oven-baked salmon is ideal for those wanting something quick yet special, as the parchment keeps all the goodness locked in. With endless ways to make it your own—really, really endless—this is one of those easy salmon recipes that’s as crispy and flavorful as you desire, every time.

How to prepare Salmon fillets en papillote

To prepare the salmon fillets en papillote, first remove any bones using kitchen tweezers 1. Peel and thinly slice the onions 2, then cut the cherry tomatoes into rounds 3.

Place 4 sheets of aluminum foil on the work surface and cover each with a sheet of parchment paper 4. Distribute the onions in the center of a sheet and season with a pinch of salt 5. Place a salmon fillet on top of the onions and season with salt and pepper 6.

Add 6 olives 7 and distribute some sliced cherry tomatoes on top 8, lightly salt and drizzle with a little oil 9.

Close the packet by first lifting the edges of the parchment paper 10 and folding the sides to obtain a well-sealed package 11, then do the same with the aluminum foil 12. Prepare the other 3 salmon fillets in the same way.

Transfer the packets to a baking sheet 13 and cook in a preheated convection oven at 356°F for about 30-35 minutes. Once cooked, garnish with chopped parsley 14 and serve your salmon fillets en papillote 15!

Storage

It is recommended to consume the salmon fillets en papillote immediately. If any leftovers remain, you can store them in the refrigerator for up to 2 days.

Advice

You can replace the parsley with thyme or marjoram and add some pink peppercorns!

Tips and curiosities

• How many ways can you cook salmon?

Many! Besides baking en papillote, you can opt for baked salmon, pan-fried, steamed, in the form of burgers, or tartare.

• What can I use instead of onions, olives, and cherry tomatoes to enrich the packet?

Seasonal diced vegetables like zucchini and eggplant, for example, or thinly sliced potatoes. Cooking times may vary.

• What is the difference between farmed salmon and wild salmon?

Wild salmon has leaner flesh and a more intense flavor.

• Is it true that salmon is one of the fish richest in Omega 3?

Yes: just 2 portions of salmon a week, about 5-7 oz each, are enough to meet the average weekly requirement of these essential fatty acids.

For the translation of some texts, artificial intelligence tools may have been used.