Delicate Salmon En Papillote: a Simple and Gluten-Free Thanksgiving Recipe

What kind of recipe is it?

Salmon en Papillote is a delightful and healthy dish that features salmon fillets baked in parchment paper, allowing them to steam in their own juices along with herbs and vegetables.

This cooking method retains moisture and enhances flavors, making for a tender and aromatic meal.

Ideal for busy individuals or families seeking a quick yet nutritious option, this dish isn’t only easy to prepare but also impressive for dinner parties, showcasing a blend of elegance and simplicity in home cooking.

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Ingredients

Ingredient	Quantity
Salmon fillets	4 fillets (approximately 6 oz each)
Parchment paper	4 sheets (each about 12×16 inches)
Olive oil	2 tablespoons
Lemon	1, thinly sliced
Garlic	2 cloves, minced
Fresh dill	1/4 cup, chopped
Fresh parsley	1/4 cup, chopped
Asparagus	8-12 spears (trimmed)
Cherry tomatoes	1 cup, halved
Salt	to taste (about 1 teaspoon)
Black pepper	to taste (about 1/2 teaspoon)

This list covers the main ingredients you will need to create Salmon en Papillote, providing a flavorful and healthy meal that is easy to prepare. Adjust the quantities based on your personal preference or the number of servings desired.

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Cooking Steps

Preheat the oven to 200°C (400°F) on the middle rack. If using a convection oven, reduce the temperature to 190°C (375°F).
Prepare a baking sheet by lining it with parchment paper, guaranteeing each sheet is large enough to enclose the salmon and vegetables, approximately 12×16 inches.
Arrange the asparagus spears in the center of each parchment sheet, drizzling with 1/2 tablespoon of olive oil and a pinch of salt and black pepper. Toss lightly to coat.
Place one salmon fillet on top of the asparagus on each parchment sheet. Season each fillet with salt and black pepper to taste.
Top the salmon fillets with minced garlic, sliced lemon, and equal portions of chopped dill and parsley, ensuring a fragrant aroma is released.
Scatter halved cherry tomatoes around the salmon fillets on each sheet and drizzle another 1/2 tablespoon of olive oil over the entire arrangement.
Fold the parchment paper over the salmon and vegetables to create a sealed packet, crimping the edges tightly to avoid steam escaping.
Place the packets on the prepared baking sheet and bake in the preheated oven for 12–15 minutes. The packets should puff up, and the salmon should appear opaque and flake easily with a fork when done.
For food safety, confirm the internal temperature of the salmon reaches at least 63°C (145°F), using a food thermometer if necessary.
Once cooked, remove the baking sheet from the oven and let the packets rest for 5 minutes (carryover cooking).
Carefully cut open the tops of the parchment packets, allowing steam to escape while being cautious of hot steam.
Serve the salmon and vegetables directly in the parchment, garnished with additional fresh herbs if desired, enjoying the enticing aroma and vibrant colors.

Each step in the preparation process enhances the flavors and guarantees a delightful dining experience.

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Variations

Mediterranean Twist: Substitute asparagus with sliced zucchini (courgette) and add olives and feta cheese for a tangy flavor profile.
Spicy Asian Style: Use soy sauce instead of olive oil and top the salmon with ginger, sesame oil, and green onions; switch out cherry tomatoes for snap peas.
Vegan Delight: Swap salmon for marinated tofu (200g/7 oz) and replace the chicken stock with vegetable broth; include bell peppers and bok choy as veggies.
Autumn Harvest: Replace asparagus with sliced butternut squash and add chopped apples and walnuts for seasonal sweetness and crunch.

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Tips on plating and presentation

While preparing your salmon en papillote, think about how the dish’s presentation can elevate the dining experience.

I like to serve the salmon right in its parchment pouch, allowing guests to reveal it themselves. Pair it with a colorful vegetable medley on the side for contrast, and don’t forget a squeeze of fresh lemon.

A sprinkle of herbs adds a lovely finishing touch!

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What other dishes can I pair it with?

Serving salmon en papillote beautifully sets the stage for a delightful meal, but it’s just as important to contemplate what to pair it with.

I love serving it with a light quinoa salad, roasted seasonal vegetables, or creamy mashed potatoes. A vibrant green salad also complements the dish well, adding freshness.

These sides enhance the flavors without overpowering the delicate salmon. Enjoy your meal!

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What drinks can I pair it with?

To truly elevate your salmon en papillote dining experience, choosing the right drink can make all the difference.

I love pairing it with a crisp Sauvignon Blanc, which complements the fish’s delicate flavors beautifully.

If you prefer something non-alcoholic, a sparkling water with a splash of lemon does wonders.

Whichever you choose, savor the harmony between the drink and your dish!

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Frequently Asked Questions

Can I Use Frozen Salmon for This Recipe?

Yes, you can use frozen salmon for this recipe! Just make certain to thaw it properly before cooking to guarantee an even texture and flavor. I’ve done it before, and it works perfectly!

How Long Does Leftover Salmon Last in the Fridge?

Leftover salmon lasts about three days in the fridge. I always store it in an airtight container to keep it fresh. Just make sure to check for any off smells before eating it again!

What Herbs Work Best With Salmon En Papillote?

I love using dill, parsley, and thyme with salmon en papillote. Their flavors complement the fish perfectly, enhancing its natural taste. I often experiment, but these herbs never disappoint me in this delightful dish!

Can I Prepare This Dish in Advance?

I often prepare salmon en papillote in advance. Just layer the ingredients, wrap it up, and refrigerate. When it’s time to cook, I pop it in the oven, and dinner’s ready!

What Baking Paper Is Best for Cooking En Papillote?

I prefer parchment paper for cooking en papillote. It’s non-stick, withstands high temperatures, and breathes well, allowing moisture to circulate. I find it reliable and easy to work with, ensuring a perfect result every time.