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Salmon en “papillote” on sautee’ baby spinach

Wine Pairings: Pinot Blanc, Sauvignon Blanc


  • Butter (unsalted) for buttering the inside of each sheet.
  • 6 10oz salmon fillets
  • ½ cup chopped fresh chive
  • ½ cup chopped fennel green
  • 1 lemon, sliced
  • lemon juice, to taste
  • kosher salt
  • white pepper or black (to taste)
  • 6 sheets of parchment paper or wax paper.


  • 1. Preheat oven to 400 degrees.
  • 2. Fold parchment paper in half lengthwise and cut into a heart shape.
  • 3. Butter the inside of each sheet, stopping 2 in off the edges.
  • 4. Place the salmon, skin side down on one half of each heart (to achieve even cooking tuck
  • the thin edges of the fillet under the thicker center)
  • 5. Season with salt and pepper.
  • Sprinkle chives and fennel greens evenly and place the lemon
  • slices on top of each fillet.
  • 6. Drizzle with lemon juice and olive oil if desired.
  • 7. Fold the uncovered half of paper over the fillet and align the edges.
  • Fold the edges over by ½ in and crimp together.
  • Make sure that it is completely air tight.
  • 8. Place the packages on a sheet pan and bake until parchment paper puffs and becomes browned around the edges. (About 10 minutes)

Categories: Fish  Main Dish 
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