Skip to main content

Salmon and Vegetables En Papillote

En papillote (PAH-peh-loht) is French for “in paper,” which is how this dish is made. This method of cooking steams the food and allows you to cook without fat, but we did add a little butter, thyme, and lemon for flavor. This is a really simple, foolproof way to cook fish and, best of all, it makes for easy cleanup.

Recipe information

  • Yield

    serves 4

Ingredients

Vegetables

1/2 head cauliflower
1 stalk broccoli
1 carrot
12 green beans
4 teaspoons butter
8 sprigs thyme
Salt and pepper

Salmon

4 5-ounce salmon fillets
3 lemons
Salt and pepper
8 sprigs thyme

Preparation

  1. Step 1

    To prepare the vegetables: Preheat the oven to 350°F.

    Step 2

    Place 4 sheets of parchment paper on a work surface. Trim the cauliflower and broccoli florets from the stems, discarding the stems, and divide the florets among the parchment sheets.

    Step 3

    Peel the carrot and cut into 1/16-to 1/8-inch-thick round slices. Place some of the carrots on each parchment sheet. Cut the ends off the green beans and cut each bean into 3 or 4 pieces. Arrange some of the beans on each parchment sheet and top with 1 teaspoon of butter. Place 2 thyme sprigs and 1 teaspoon of water on each parchment sheet. Season with salt and pepper. Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time. Fold the ends of the parchment and tuck them under the package to loosely enclose the vegetables. Place the vegetable packets on an ungreased baking sheet and bake for 25 minutes.

    Step 4

    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. Cut 2 of the lemons in half, remove the seeds, and squeeze the juice from 1 lemon half on each salmon fillet. Season with salt and pepper and top each fillet with 2 thyme sprigs. Bring the sides of the parchment to the middle and fold over three times, about 1/2 inch each time. Fold the ends of the parchment and tuck them under the package, loosely enclosing the salmon. Add the salmon packets to the baking sheet and bake them for 10 minutes. (If your pieces of salmon are thicker than 3/4 inch, you will need to cook them up to 5 minutes longer.)

    Step 5

    Cut the remaining lemon into 8 wedges.

    Step 6

    Remove the salmon and vegetables from the parchment and arrange them on plates with the lemon wedges.

College Cooking
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.