How many servings does this recipe make?

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

What ingredients do I need for Salmon and Vegetables En Papillote?

You need 11 ingredients. The key ingredients include: 1/2 head cauliflower, 1 stalk broccoli, 1 carrot, 12 green beans, and more.

Is Salmon and Vegetables En Papillote suitable as seafood?

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

How do I store leftover Salmon and Vegetables En Papillote?

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

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: 1/2 head cauliflower; 1 stalk broccoli; 1 carrot; 12 green beans; 4 teaspoons butter; 8 sprigs thyme; Salt and pepper; 4 5-ounce salmon fillets; 3 lemons; Salt and pepper; 8 sprigs thyme

Salmon and Vegetables En Papillote

Eats Now Editorial Team · 711 kcal · Seafood

1
To prepare the vegetables: Preheat the oven to 350F.
2
Place 4 sheets of parchment paper on a work surface.
3
Trim the cauliflower and broccoli florets from the stems, discarding the stems, and divide the florets among the parchment sheets.
4
Peel the carrot and cut into 1/16-to 1/8-inch-thick round slices.
5
Place some of the carrots on each parchment sheet.
6
Cut the ends off the green beans and cut each bean into 3 or 4 pieces.
7
Arrange some of the beans on each parchment sheet and top with 1 teaspoon of butter.
8
Place 2 thyme sprigs and 1 teaspoon of water on each parchment sheet.
9
Season with salt and pepper.
10
Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time.
11
Fold the ends of the parchment and tuck them under the package to loosely enclose the vegetables.
12
Place the vegetable packets on an ungreased baking sheet and bake for 25 minutes.
13
Meanwhile, prepare the salmon: Lay 4 sheets of parchment paper on a work surface and place 1 salmon fillet in the center of each sheet.
14
Cut 2 of the lemons in half, remove the seeds, and squeeze the juice from 1 lemon half on each salmon fillet.
15
Season with salt and pepper and top each fillet with 2 thyme sprigs.
16
Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time.
17
Fold the ends of the parchment and tuck them under the package, loosely enclosing the salmon.
18
Add the salmon packets to the baking sheet and bake them for 10 minutes.
19
(If your pieces of salmon are thicker than 3/4 inch, you will need to cook them up to 5 minutes longer.)
20
Cut the remaining lemon into 8 wedges.
21
Remove the salmon and vegetables from the parchment and arrange them on plates with the lemon wedges.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

Salmon and Vegetables En Papillote

Tips for the best results

Variations & substitutions

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