📝 About This Recipe
Experience the classic French technique of 'en papillote,' where salmon is delicately steamed in its own juices inside a parchment paper parcel. This gluten-free masterpiece locks in extraordinary moisture while infusing the fish with the bright aromas of fresh dill, lemon, and crisp seasonal vegetables. It is a sophisticated, foolproof method that delivers a restaurant-quality meal with virtually no cleanup, perfect for health-conscious gourmets.
🥗 Ingredients
Main Ingredients
- 4 pieces Salmon Fillets (6 oz each, skin-on or off, patted dry)
- 1 bunch Asparagus (woody ends trimmed, thin spears preferred)
- 1 medium Zucchini (sliced into thin half-moons)
- 1 cup Cherry Tomatoes (halved)
- 1 large Leek (white and light green parts only, thinly sliced into rounds)
Aromatics and Seasoning
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 4 tablespoons Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 large Lemon (one thinly sliced into rounds, one for juicing)
- 3 cloves Garlic (finely minced)
- 4 sprigs Fresh Dill (plus extra for garnish)
- 4 sprigs Fresh Thyme (leaves stripped from stems)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Unsalted Butter (cut into 4 small pats)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position the oven rack in the center to ensure even heat distribution.
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2
Cut four large sheets of parchment paper, approximately 12x16 inches each. Fold each sheet in half like a book, then use scissors to cut a large heart shape out of the paper, using the fold as the center line.
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3
In a small bowl, whisk together the olive oil, minced garlic, fresh thyme, and the juice of half a lemon. Season with a pinch of salt and pepper.
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4
Open one parchment heart and lay it flat. On one side of the center fold, create a bed of vegetables by layering a few asparagus spears, zucchini slices, and leeks.
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5
Season the vegetables lightly with salt and pepper, then place one salmon fillet directly on top of the vegetable bed.
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6
Brush the salmon generously with the prepared garlic-herb oil mixture. Top the fish with two lemon slices, a few cherry tomato halves, and a sprig of fresh dill.
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7
Place one small pat of butter on top of the salmon and drizzle 1 tablespoon of white wine over the entire pile.
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8
Fold the empty half of the parchment heart over the salmon. Starting at the top of the heart (the rounded part), begin folding the edges together in small, overlapping pleats.
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9
Continue pleating and crimping tightly along the edge until you reach the bottom point of the heart. Twist the tip firmly to seal the pouch completely, ensuring no steam can escape.
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10
Repeat the process for the remaining three fillets and place the four pouches onto a large rimmed baking sheet.
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11
Bake for 12 to 15 minutes. The parchment should puff up significantly and turn a light golden brown.
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12
Remove from the oven and let the pouches rest for 2 minutes. This allows the internal steam to finish the cooking process gently.
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13
To serve, place each pouch on a dinner plate. Carefully cut the paper open with a knife or scissors—be cautious of the hot steam that will escape—and serve immediately.
💡 Chef's Tips
Always use fresh, high-quality salmon for the best flavor; wild-caught Sockeye or King salmon are excellent choices. Ensure your vegetable slices are thin and uniform so they cook in the same amount of time as the fish. Don't skip the wine or lemon juice; the liquid is essential for creating the steam that cooks the dish. If you don't have parchment paper, you can use aluminum foil, though the presentation is less traditional and the acidic lemon may react slightly with the metal. Check for doneness by inserting a thin skewer through the paper; it should slide into the fish with no resistance.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sancerre or an oaked Chardonnay to complement the buttery citrus notes. Serve alongside a side of fluffy jasmine rice or quinoa to soak up the delicious herb-infused juices. A light arugula salad with a simple vinaigrette provides a peppery contrast to the rich salmon. For an extra touch of luxury, finish the fish with a dollop of crème fraîche or a sprinkle of capers once opened. Crispy roasted fingerling potatoes make a wonderful hearty accompaniment.