Salmon en Papillote is a classic French cooking method that involves baking fish in parchment paper. This recipe takes the traditional dish to a convenient level by using frozen salmon fillets. The result is a delicious and tender salmon infused with the flavors of lemon, herbs, and garlic. With minimal prep time and easy cleanup, this dish is perfect for a weeknight meal or for entertaining guests. Serve with a side of vegetables or rice for a complete and nutritious dinner.
Ingredients
- 4 frozen salmon fillets
- 1 lemon, thinly sliced
- 4 sprigs of fresh dill
- 4 sprigs of fresh thyme
- 4 cloves of garlic, minced
- Salt and pepper, to taste
- 4 tablespoons of olive oil
Directions
- Preheat the oven to 400°F (200°C).
- Take 4 large sheets of parchment paper and fold them in half.
- Place a frozen salmon fillet on one side of each folded parchment paper.
- Season the salmon fillets with salt, pepper, and minced garlic.
- Drizzle each fillet with 1 tablespoon of olive oil.
- Top each fillet with a few slices of lemon, a sprig of dill, and a sprig of thyme.
- Fold the other half of the parchment paper over the salmon fillets.
- Starting at one end, fold and crimp the edges of the parchment paper to form a sealed packet.
- Repeat the process for all the salmon fillets.
- Place the sealed packets on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through.
- Carefully remove the packets from the oven and let them rest for a minute.
- Serve the salmon en papillote directly in the parchment paper packets, or transfer it to a plate.
- Garnish with additional fresh herbs, if desired, and enjoy!
