Salmon en Papillote

ingredients in parchment


Salmon in papillote is French for exactly what we're making- salmon in parchment, or a paper envelope. Cooking in papillote was a creation started in France in the 17th century and has been around since then in many forms, and for good reason. Putting your fish, seasonings and vegetables all together inside the parchment and baking steams all the deliciousness together, making every aspect of the meal as flavorful as it can be, all while keeping the salmon moist and tender.

Still not convinced? This recipe is easy in more ways than one: season, stick it in the bag, let it cook and enjoy. The best part though? Clean up is faster than the assembly because the parchment keeps the bulk of the mess together in one easy to throw away package.

This recipe uses green-beans and green onions as its veggie companion, but you can always swap them for what seasonal or what calls your name in the produce isle (cooking times may vary with other vegetables)! This recipe is also perfect for customizing to everyones tastes. Your significant other wants broccoli and you want green-beans? You want to add some spice and your friends can't handle the heat? Each parchment envelope can be altered so everyone is happy with their meal.

[[ recipeID=recipe-8lrjp2xs3, title=Salmon en Papillote ]]

parchment being opened

button to shop our wild salmon


Nancy with a fork and spoon AUTHOR PROFILE

Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on and on instagram as @thecreativeresource.


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