Salmon en Papillote

Salmon en Papillote

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people
  • Course: Main dishes


  • medium Yukon Gold potato, cut into 1/4-in thick slices: 1
  • Kalamata olives, pitted and chopped: 1/4 cup
  • soft sundried tomatoes (not oil packed) and chopped: 1/4 cup
  • fersh parsley, chopped: 2 tbsp
  • capers, rinsed and drained: 1 tbsp
  • olive oil: 1 tbsp
  • garlic clove, minced: 1
  • zest of lemon: 1
  • salmon fillets: 2 6-8oz
  • fresh rosemary, chopped: ` tbsp
  • salt: 1/2 tsp

  1. Bring the potato and enough water to cover to a boil in a medium saucepan over high heat. Reduce the heat and simmer, uncovered, until just tender, about 10 minutes; drain.
  2. Meanwhile, combine the olives, tomatoes, parsley, capers, oil, garlic, and lemon zest in a medium bowl; add the potatoes and toss gently. Sprinkle the salmon fillets with the rosemary and salt.
  3. Remove the baking tray from the oven. Turn the function selection dial to bake 425ºF and preheat the oven.
  4. Tear off 2 (15 x 12-inch) wide sheets of foil. Place half of the potato mixture in the center of each sheet. Top each with a salmon fillet. Seal each packet by bringing the two opposite sides of the foil up to meet in the center; fold the edges over to seal tightly.
  5. Place the packets on the baking tray and roast until the salmon is opaque in the center, about 15 minutes. With a wide spatula, transfer the packets to a cutting board; carefully open. Transfer the salmon and vegetables to 2 serving plates and serve at once.

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