Baked Salmon in Parchment Paper

 
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Salmon in Parchment Paper (or "Salmon en Papillote" in French) is one of my favorite summer dishes--it's so light, so flavorful and so EASY.

Total prep and coking time is under 30 minutes, which makes it a perfect weeknight meal! It's also a perfect meal for entertaining because it has such a pretty presentation, and you can serve it right from the pouch too for an extra special touch. 

In this version, I'm using lemon, cherry tomatoes, capers and thyme to bring the flavor, but there are endless combinations that you put inside your pouch when you try it at home. I'm also using an optional herb-infused olive oil as a finishing touch before I seal the pouch. I buy mine at Wegmans, and it's actually made with sunflower oil, garlic and herbs--SO good!

This recipe makes about 2 servings, but if you want to use a bigger piece of salmon, that's fine too--just add more ingredients and adjust cooking time by 2-3 minutes or so for really large pieces.

SERVINGS: 2

ACTIVE TIME: 5

COOK TIME: 20 minutes

INGREDIENTS:

  • 10-12 oz. salmon

  • olive oil

  • Kosher salt

  • coarse ground pepper

  • 3 thin lemon slices

  • 10 cherry tomatoes, halved

  • 1 tablespoon non-pareil capers, drained

  • 2 sprigs fresh thyme

DIRECTIONS:

1. Pre-heat oven to 350.

2. Brush olive oil over the top and bottom salmon and season with a couple pinches salt of and pepper.

3. Top salmon with remaining ingredients.

4. Optional: Pour herb-infused olive oil over all ingredients.

5. To seal, fold paper over salmon and make small overlapping pleats to seal the open sides to create a half-moon-shaped pouch. 

6. Bake on 350 for 20 minutes.

7. Carefully open the pouch to let the steam out.

8.  Serve directly from the pouch or use a spatula to transfer ingredients to a serving plate.

 
RecipesRiche Holmes Grant