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–+ servings

Saumon en Papillote Herbes

A foolproof, elegant technique — salmon fillets sealed in parchment parcels with white wine, lemon, and a bouquet of fresh herbs.
Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 360kcal

Ingredients

  • 4 salmon fillets (160g each) skin on
  • 4 tbsp dry white wine
  • 2 tbsp extra-virgin olive oil
  • 1 lemon thinly sliced
  • 2 shallots thinly sliced
  • 4 sprigs fresh dill
  • 4 sprigs fresh tarragon
  • 2 garlic cloves thinly sliced
  • 1 fennel bulb thinly sliced (optional)
  • Salt, white pepper
  • Fleur de sel to finish

Instructions

  • Preheat oven to 200°C. Cut four large squares of parchment paper.
  • Place shallot and fennel slices in the center of each parchment. Add a garlic slice.
  • Place salmon fillet on top, skin side down. Season with salt and white pepper.
  • Lay lemon slices and herb sprigs over the fish. Drizzle with olive oil and white wine.
  • Fold parchment over to create a half-moon shape. Fold and crimp edges tightly to seal completely.
  • Place on a baking sheet. Bake 12–15 minutes (larger fillets 15–17 minutes).
  • Serve parcels on plates. Open at the table, add a pinch of fleur de sel.

Nutrition

Serving: 1serving | Calories: 360kcal | Protein: 38g | Fat: 22g | Fiber: 1g
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