📝 About This Recipe
This elegant French technique, which literally translates to 'in paper,' uses a parchment pouch to steam the fish in its own flavorful juices. The result is an incredibly moist, flakey fillet infused with the bright aromas of fresh lemon, aromatic dill, and crisp seasonal vegetables. It is a sophisticated yet deceptively simple method that ensures a perfect, healthy meal with virtually no cleanup required.
🥗 Ingredients
The Fish
- 4 6-ounce portions Center-cut Salmon Fillets (skin removed, patted dry)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper
The Vegetable Bed
- 1 bunch Asparagus spears (woody ends trimmed, sliced into 2-inch pieces)
- 1 medium Zucchini (cut into thin half-moons)
- 1 large Shallot (very thinly sliced into rings)
- 1 cup Cherry tomatoes (halved)
Aromatics and Fats
- 4 tablespoons Unsalted butter (divided into 1-tbsp cold pats)
- 4 tablespoons Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 large Lemon (half sliced into thin rounds, half for juice)
- 4 sprigs Fresh Dill (plus extra for garnish)
- 2 tablespoons Extra virgin olive oil
- 2 cloves Garlic (minced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven 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 widthwise to create a crease, then open it back up.
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3
In a medium mixing bowl, toss the asparagus, zucchini, and cherry tomatoes with olive oil, minced garlic, a pinch of salt, and pepper until evenly coated.
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4
Place one-quarter of the vegetable mixture on one side of the parchment crease, leaving about a 2-inch border around the edges.
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5
Season each salmon fillet generously with salt and pepper on both sides. Place one fillet directly on top of each vegetable mound.
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6
Top each salmon fillet with two thin lemon slices, one sprig of fresh dill, and one tablespoon-sized pat of cold butter.
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7
Drizzle exactly one tablespoon of white wine and a squeeze of fresh lemon juice over each portion.
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8
Fold the empty half of the parchment paper over the fish to meet the edges of the bottom half.
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9
Starting at one corner of the fold, begin making small, overlapping tight pleats (like a fan) along the open edge to seal the packet. Ensure it is airtight so steam doesn't escape.
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10
Transfer the four sealed packets onto a large rimmed baking sheet. It's okay if they overlap slightly, but try to keep them in a single layer.
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11
Bake for 12 to 15 minutes. The packets should puff up significantly like little pillows, indicating the steam is working.
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12
Remove the baking sheet from the oven and let the packets rest for 2 minutes. This allows the juices to settle.
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13
Carefully transfer each packet to a serving plate. Use a sharp knife or scissors to cut a slit in the top of the paper, being very careful of the hot steam that will rush out.
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14
Garnish with a final sprinkle of fresh dill and serve immediately, either inside the paper or carefully slid onto the plate.
💡 Chef's Tips
Use high-quality parchment paper rather than foil for the best aesthetic and a more gentle steam. Slice your vegetables thinly and uniformly; since the fish cooks quickly, the vegetables need to be thin enough to soften in 12 minutes. Don't skip the white wine or lemon juice—that small amount of liquid is essential for creating the steam that cooks the dish. Avoid overstuffing the packets; if they are too full, they won't seal properly and the parchment may tear. If you aren't sure if the fish is done, a thermometer should read 145°F (63°C) when inserted through the paper into the thickest part of the salmon.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sancerre or a lightly oaked Chardonnay. Serve alongside a side of buttery herbed couscous or wild rice to soak up the delicious juices. A light arugula salad with a simple balsamic vinaigrette provides a peppery contrast to the buttery salmon. For a heartier meal, offer crusty French baguette slices to dip into the lemon-butter sauce at the bottom of the packet.