Salmon and Vegetables en Papillote Recipe

Name: Salmon and Vegetables en Papillote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1 inch thick salmon fillets; 3 tablespoons unsalted butter; 1/2 pound Shiitake or Portobello mushrooms, cut julienne; 3 shallots, peeled, sliced; 1 teaspoon coarse salt; 1/2 teaspoon finely ground black pepper; 1 small chayote, seeded, cut julienne; 1/4 cup dry white wine; 3 sprigs epasote, leaves roughly chopped; 1/2 lemon, juiced

Servings: persons

4 1 inch thick salmon fillets
3 tablespoons unsalted butter
1/2 pound Shiitake or Portobello mushrooms, cut julienne
3 shallots, peeled, sliced
1 teaspoon coarse salt
1/2 teaspoon finely ground black pepper
1 small chayote, seeded, cut julienne
1/4 cup dry white wine
3 sprigs epasote, leaves roughly chopped
1/2 lemon, juiced

1
Preheat oven to 375 degrees.
2
Cut out 4 heart shapes from parchment or foil, each 14 inches wide by 9 inches long.
3
Lightly butter foil, if using.
4
Place seasoned salmon on 1 side of parchment or foil.
5
Heat medium skillet on medium high heat.
6
Add butter and melt.
7
Add mushrooms and saute until slightly golden.
8
Add shallots, salt and pepper.
9
Cook 2 minutes.
10
Add chayote and wine.
11
Cook until almost dry.
12
Add epasote and lemon juice.
13
Cool.
14
Divide mixture between salmon fillets, mounding slightly.
15
Fold second half of parchment over salmon, enclosing completely.
16
Fold edges over to secure tightly.
17
Place parchment packages on baking sheet.
18
Bake until packets are puffed and salmon is cooked through, about 10 minutes.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 1 inch thick salmon fillets, 3 tablespoons unsalted butter, 1/2 pound Shiitake or Portobello mushrooms, cut julienne, 3 shallots, peeled, sliced, and more.

Yes, Salmon and Vegetables en Papillote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon and Vegetables en Papillote

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