Salmon En Papillote Recipe

Name: Salmon En Papillote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Salmon Fillets, Skin Removed, Wild If Possible; 2 Tablespoons Unsalted Butter, Softened; 2 Tablespoons Capers, Rinsed And Finely Chopped; 2 Tablespoons Curly Leaf Parsley, Finely Chopped; 2 cloves Garlic, Finely Chopped; 1 whole Large Russet Potato, Thinly Sliced With A Mandolin; Salt And Pepper; 4 whole Shallots, Thinly Sliced; 2 cups Baby Spinach; 2 whole Lemons, Thinly Sliced (you Need 8 Slices)

Servings: persons

4 whole Salmon Fillets, Skin Removed, Wild If Possible
2 Tablespoons Unsalted Butter, Softened
2 Tablespoons Capers, Rinsed And Finely Chopped
2 Tablespoons Curly Leaf Parsley, Finely Chopped
2 cloves Garlic, Finely Chopped
1 whole Large Russet Potato, Thinly Sliced With A Mandolin
Salt And Pepper
4 whole Shallots, Thinly Sliced
2 cups Baby Spinach
2 whole Lemons, Thinly Sliced (you Need 8 Slices)

1
Note: I always ask the butcher to skin the salmon fillets for me.
2
Preheat oven to 400 F. Cut four parchment paper sheets that are about 17 long.
3
Fold each in half so there is a crease down the middle of each and set aside.
4
Stir together butter, capers, parsley and garlic in a small bowl.
5
This can be done ahead of time and refrigerated but if you do this make sure to bring it back to room temperature before using.
6
Place two baking sheets in the oven to heat as the oven preheats.
7
Divide potato slices between the sheets of parchment paper placing the potatoes on one side of the crease.
8
When you lay them out make sure the surface area is slightly larger than the salmon fillet.
9
Season potatoes with salt and pepper.
10
Top each of the beds of potatoes using about half of the shallots.
11
Top the shallots with the baby spinach.
12
Then place the salmon fillets on top.
13
Season with salt and pepper and then divide the rest of the shallots amongst the packets.
14
Top the salmon with a dollop of the butter mixture and place two slices of lemon on top.
15
Fold the parchment paper over and starting at the top make small pleats folding inward to seal the packet.
16
Packages can be made an hour or two ahead of time and refrigerated.
17
If you refrigerate them ahead of time, make sure to cook to the 18 minute mark.
18
Carefully transfer packs to the hot baking sheets.
19
Bake 15-18 minutes.
20
Transfer packs to plates and serve immediately.
21
Open the packages at the table.
22
ENJOY!
23
!

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 whole Salmon Fillets, Skin Removed, Wild If Possible, 2 Tablespoons Unsalted Butter, Softened, 2 Tablespoons Capers, Rinsed And Finely Chopped, 2 Tablespoons Curly Leaf Parsley, Finely Chopped, and more.

Yes, Salmon 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 En Papillote

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