Salmon Papillotes With Fennel, Potatoes, and Olives

Name: Salmon Papillotes With Fennel, Potatoes, and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small fennel bulb, stalks discarded; 3 medium carrots (1/2 pound); 12 lb small red potato; ½ cup kalamata olive, slivered; 2 teaspoons finely grated fresh lemon zest; 4 teaspoons fresh thyme leaves; 2 cloves garlic, minced; 3 tablespoons extra virgin olive oil; salt & freshly ground black pepper; 1 (1 1/2 lb) center-cut salmon fillets, skinned and fish cut into 4 square pieces; 4 ounces butter, quartered evenly; 1 lemon, juice of

Servings: persons

1 small fennel bulb, stalks discarded
3 medium carrots (1/2 pound)
12 lb small red potato
½ cup kalamata olive, slivered
2 teaspoons finely grated fresh lemon zest
4 teaspoons fresh thyme leaves
2 cloves garlic, minced
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 (1 1/2 lb) center-cut salmon fillets, skinned and fish cut into 4 square pieces
4 ounces butter, quartered evenly
1 lemon, juice of

1
Special equipment: a mandoline or other manual slicer, 4 pieces parchment paper, kitchen string Preheat oven to 400 degrees F.
2
Halve fennel bulb lengthwise.
3
Remove most of core, leaving enough intact to keep layers together when sliced.
4
Using manual slicer, cut fennel bulb (lengthwise), carrots (diagonally), and potatoes into 1/8-inch-thick slices, keeping vegetables separate.
5
Blanch vegetables, separately, in salted boiling water: fennel 2 minutes, carrots 1 minute, potatoes 2 minutes.
6
Transfer fennel and carrots with a slotted spoon to a bowl of ice water then drain well.
7
Drain potatoes.
8
Toss fennel and carrots with olives, zest, thyme, half of garlic, 2 tablespoons olive oil, and salt and pepper, to taste.
9
Toss potatoes with remaining oil and garlic and salt and pepper, to taste.
10
Fold the parchment paper in half along the longest side.
11
Divide potato mixture among centers of parchment squares.
12
Season salmon with salt and pepper and place on top of potatoes, then top salmon the fennel mixture.
13
Add a pat of butter to the package and a squeeze of lemon juice.
14
Fold the parchment paper up over fennel mixture and crimp the edges.
15
Place packages directly on hot baking sheet in oven and cook 20 minutes.
16
Serve immediately.

1442

kcal

Calories

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 small fennel bulb, stalks discarded, 3 medium carrots (1/2 pound), 12 lb small red potato, ½ cup kalamata olive, slivered, and more.

Yes, Salmon Papillotes With Fennel, Potatoes, and Olives 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.

That's it — enjoy your meal!