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: 2

Approximate Time

Prep 8 min

Cook 15 min

Total 23 min

Ingredients

2 salmon fillets, about 12 oz total (340 g total; about 6 oz/170 g each)
2 tbsp (30 ml) extra-virgin olive oil
2 cups (60 g) baby spinach
4 lemon slices
2 tbsp (8 g) fresh dill or parsley, chopped
1 garlic clove, smashed
2 tbsp (30 ml) white wine or fish stock (optional)
Salt and pepper to taste
Parchment paper or foil for cooking

Instructions

1. Preheat oven to 400°F (200°C). Cut parchment into large squares.
2. Place a handful of spinach in the center of each square, top with a salmon fillet. Drizzle with olive oil, season with salt and pepper.
3. Add a lemon slice, a sprig of dill (or parsley), smashed garlic, and a splash of white wine or stock.
4. Fold parchment to seal packets tightly. Place on a baking sheet and bake 12–15 minutes until salmon is cooked through and spinach is tender.
5. Cut open packets at the table and serve straight from the parchment.