Salmon in Parchment Paper (Salmon En Papillotte)

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READY IN: 25mins
SERVES: 1
YIELD: 1 Serving
UNITS: US

INGREDIENTS

Nutrition
  • 12
    fennel bulb, sliced thin, save fennel fronds
  • 8
    stalks asparagus, trimmed, each stalk cut in half
  • 12
    shallot, thinly sliced (Red Onion could be substituted)
  • 6
    ounces weight center cut salmon fillets
  • 2
    teaspoons butter
  • 3
    slices thin lemons
  • 1
    1 tablespoon white wine or 1 tablespoon combination lemon juice and wine
  • kosher salt and black pepper
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DIRECTIONS

  • Preheat oven to 375ºF. Prepare a large square of parchment paper and fold it in half.
  • Place thinly sliced pieces of fennel on the bottom half of the parchment at the crease. Add asparagus pieces and shallot slices. Sprinkle with kosher salt and black pepper.
  • Place salmon fillet on the vegetables and then and sprinkle with kosher salt and black pepper. Top with lemon slices, fennel fronds and butter.
  • Pour lemon juice and/or white wine over the salmon and vegetables.
  • Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!
  • Bake the fish for 15 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.
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