Entrée: France – Saumon en Papillote (Salmon in Parchment)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 7 min

Cook 15 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 salmon fillets (6 oz (170 g) each)
2 tomatoes, thinly sliced
1 / 3 cup (80 ml) fresh parsley, chopped
2 tbsp (30 ml) olive oil
4 lemon slices
Salt and pepper to taste

Show original ingredient measurements

4 salmon fillets (6 oz / 170 g each)
2 tomatoes, thinly sliced
1 / 3 cup (80 ml) fresh parsley, chopped
2 tbsp (30 ml) olive oil
4 lemon slices
Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Cut 4 large parchment sheets.
2. Place a salmon fillet in the center of each sheet, season with salt and pepper.
3. Top each fillet with tomato slices, a sprinkle of chopped parsley, a drizzle of olive oil and a lemon slice.
4. Fold parchment to seal tightly into packets and place on a baking sheet.
5. Bake 12–15 minutes until salmon is cooked through; open packets carefully and serve.