Salmon en Papillote
  • Cooking Time: 10 min
  • Servings: 4
  • Preparation Time: 12 min
  • 1.5 lbs
  • Salmon, cut into 4 pieces
  • 1
  • Small zucchini, thinly sliced
  • 1
  • Head fennel, thinly sliced
  • 1
  • Lemon, thinly sliced
  • 1 tsp
  • Dried dill
  • 1 tbsp
  • Olive oil
  • 1 tsp
  • Salt
  • 1/2 tsp
  • Pepper
  • Parchment paper
  1. Cut a piece of parchment paper (or foil) into a large oval shape, keeping in mind that in order to create a packet, you’ll be folding it in half around your fish and vegetables.
  2. Fold the parchment sheet in half to make a clean, sharp crease in the paper, and open it back up.
  3. Fill the parchment packet (or foil is OK, too). Working near the crease that you made—but clearly on one side of it—lay your thinly-sliced zucchini and fennel down first, then top them with a salmon fillet (skin side down). Top the salmon with dill, lemon slices, salt, pepper and a good drizzle of olive oil.
  4. Fold it up! Make lots of little folds about every inch, working at 45-degree angles and aiming for a tight seal and a half-moon shape. Moist heat inside the parchment packet is what cooks the salmon, and a tightly-sealed packet is the key to creating that lovely, steamy cooking environment.
its good