Salmon en Papillote with Lemon, Dill, and Baby Vegetables
Bright citrus and delicate herb flavors mingle with silky, steamed fish and tender little vegetables inside a sealed parchment packet. The cooking method traps steam and concentrates flavors so the fillet stays moist while thin vegetables become tender without losing texture.
Try swapping herbs or vegetables to suit seasons: parsley or tarragon work instead of dill; asparagus tips, thin-sliced fennel, or snap peas are good alternatives to baby carrots and zucchini. Use olive oil for a lighter finish or a small pat of butter for richer mouthfeel; add a splash of white wine or a pinch of red pepper flakes for subtle heat.
Serve directly from the parchment for an easy, elegant presentation alongside a simple grain like quinoa or a green salad. This packet method is excellent for entertaining (assemble ahead and bake before guests arrive) or for a quick weeknight meal when you want minimal cleanup and a refined plate.
How to Make It
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1
Preheat the oven to 200°C (400°F). Tear two sheets of parchment paper about 12x16 inches each and set on a work surface overlapping slightly to form a single larger sheet if needed.
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2
Slice the lemon thinly; trim and halve baby carrots lengthwise if large. Cut zucchini into 5 mm (1/4 in) half-moons and halve the cherry tomatoes. Thinly slice the shallot.
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3
Toss carrots, zucchini, tomatoes, and shallot in a bowl with 1 tbsp olive oil and a pinch of salt and pepper.
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4
Place a mound of the vegetable mixture in the center of the parchment, leaving space for the fish. Lay the salmon fillet on top of the vegetables.
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5
Season the salmon with the remaining salt and pepper, drizzle with the remaining 1 tbsp olive oil and the white wine, then arrange lemon slices and sprigs of dill over the fillet. Dot the butter over the top if using.
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6
Fold the parchment over the salmon and vegetables and crimp the edges tightly to seal into a packet (start at one end and make small overlapping folds around the perimeter to create a sealed pouch).
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7
Transfer the packet to a baking sheet and bake for 12–15 minutes, depending on fillet thickness, until the fish is opaque and flakes easily with a fork and vegetables are tender-crisp.
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8
Carefully open the packet at the table or over a plate to release steam. Transfer fish and vegetables to plates or serve in the parchment. Spoon any juices over the fish and garnish with extra fresh dill and a squeeze of lemon if desired.
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