Are you looking for a simple 5-ingredient dinner idea that is ready in less than 30 minutes? And because you are so very French chic, you’re going to bake it en papillote! Baking foods en papillote (pronounced “ON poppy-YOTE”) refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in the oven. When cooking en papillote, there are usually some vegetables, herbs and seasonings included in the packet along with the main item. These additional ingredients, along with the main item, give off steam, which is what actually cooks the food.
Cooking salmon can be a delicate thing. It’s so easy to over bake salmon. I actually prefer grilling my salmon, but I love using this time-tested method of baking. I layer sliced zucchini and shallots on the parchment paper and toss them with sea salt and freshly ground black pepper. The salmon fillets are placed on top of the vegetables and then seasoned with Herbes de Provence (more French style, of course) and salt and pepper. Sprigs of dill weed are placed on top of the salmon followed by fresh squeezed lemon juice. What a simple 5-ingredient dinner idea (I’m not counting the seasonings) which bakes in less than 15 to 20 minutes.
Baking en papillote not only preserves moisture, but it also uses so much less fat than traditional cooking methods like frying, basting or even sauteing which require fat for moisture and flavor. One thing I like is that fish smells don’t linger with this method of baking. Yay! And you’ll be amazed at how tender and flaky your salmon is. Winner, winner . . .
One Year Ago: Roasted Vegetables and Feta Quinoa Bowl
- 30-Minute Salmon en Papillote
- 1 medium zucchini, sliced
- 1 shallot, sliced
- 1 pound wild salmon fillet, skin removed
- 1/2 tsp Herbes de Provence
- 1 package fresh dill
- Juice of 1/2 lemon
- Sea salt and freshly ground black pepper
- Preheat the oven to 350 degrees F.
- Cut a long rectangle of parchment paper and place on a baking sheet. Arrange the zucchini and shallots on one half of the paper. Season liberally with sea salt and freshly ground black pepper, and toss it well with your fingers to coat evenly. Place the salmon on top of the zucchini and shallots, and season it with Herbes de Provence, sea salt and freshly ground black pepper as well. Arrange the dill on top and squeeze the lemon juice evenly over the dill.
- Seal the parchment paper well by repeatedly folding little sections over each other, taking care to make sure it is well sealed. You don't want any steam to escape.
- Bake for 15-20 minutes, depending on the thickness and size of your salmon. Salmon is done when it flakes with a fork and is no longer translucent. Avoid over baking. Tear open the parchment paper and serve with fresh lemon wedges.
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