Salmon Baked in Parchment

Name: Salmon Baked in Parchment
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Salmon fillet (skinless, about 150 g each); 1 piece leek (white and light-green part, thinly sliced and rinsed); 1 piece lemon (half thinly sliced; half juiced); 60 ml dry white wine (divided among the parcels); 12 g Dill (chopped, plus extra for serving); 2 tbsp Olive oil (divided among the parcels); 2 tsp Dijon mustard (divided among the parcels); 1/2 tsp sea salt (divided among the parcels); 1/4 tsp Black pepper (freshly ground and divided among the parcels)

Individual parchment parcels gently steam salmon with tender leeks, lemon, dill, and white wine, creating a fragrant French-inspired dinner with remarkably little cleanup.

35 min 4 portions Medium

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Ingrédients

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4 pieces Salmon fillet (skinless, about 150 g each)
1 piece leek (white and light-green part, thinly sliced and rinsed)
1 piece lemon (half thinly sliced; half juiced)
60 ml dry white wine (divided among the parcels)
12 g Dill (chopped, plus extra for serving)
2 tbsp Olive oil (divided among the parcels)
2 tsp Dijon mustard (divided among the parcels)
1/2 tsp sea salt (divided among the parcels)
1/4 tsp Black pepper (freshly ground and divided among the parcels)

420 kcal / portion

Comment préparer

Heat the oven to 200°C. Cut four sheets of parchment paper, each about 35 cm long, and place them on the work surface.

Place the sliced leek in a bowl and mix it with the lemon juice, half of the olive oil, and a pinch of the salt and pepper. Let it stand for 5 minutes so the leek begins to soften.

Arrange one-quarter of the leek mixture in the center of each parchment sheet. Set a salmon fillet on top, then spread each fillet with 1/2 teaspoon Dijon mustard and season with the remaining salt and pepper.

Top each fillet with lemon slices and chopped dill. Drizzle each parcel with one-quarter of the remaining olive oil and 15 ml of white wine.

Bring the long edges of each parchment sheet together above the fish and fold them down several times. Twist or fold the short ends tightly to form sealed packets, leaving a little air space inside.

Parchment packet being tightly folded around seasoned salmon

Image générée par IA

Place the packets on a baking sheet and bake for 13 to 15 minutes, until the parchment is puffed and the salmon reaches 63°C at the thickest point and flakes gently when opened.

Puffed parchment packets with tender baked salmon and lemon

Image générée par IA

Rest the packets for 2 minutes, then carefully open them away from your face because the trapped steam is hot. Serve immediately with the juices spooned over the salmon.

Pourquoi cette recette fonctionne

Parchment traps the salmon's natural moisture while the leek softens in the same aromatic steam. Lemon, dill, and white wine brighten the rich fish without needing a heavy sauce.