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Salmon En Papillote

Salmon en Papillote recipe image
This elegant yet simple Salmon En Papillote delivers a burst of fresh flavors with minimal cleanup. The fish gently steams in its own juices alongside crisp carrots, zucchini, and sweet leeks, creating a moist and aromatic meal. Infused with dry vermouth, Dijon mustard, and bright lemon zest, the dish offers a sophisticated taste profile that feels special without being complicated. It is perfect for a healthy weeknight dinner or a light summer supper. The sealed foil packet method ensures the salmon remains incredibly tender while the vegetables retain their vibrant color and nutrients. Serve immediately for the best texture and flavor experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 32.4
Dietary: Low-cal, Vegan
Description
This elegant yet simple Salmon En Papillote delivers a burst of fresh flavors with minimal cleanup. The fish gently steams in its own juices alongside crisp carrots, zucchini, and sweet leeks, creating a moist and aromatic meal. Infused with dry vermouth, Dijon mustard, and bright lemon zest, the dish offers a sophisticated taste profile that feels special without being complicated. It is perfect for a healthy weeknight dinner or a light summer supper. The sealed foil packet method ensures the salmon remains incredibly tender while the vegetables retain their vibrant color and nutrients. Serve immediately for the best texture and flavor experience.
Ingredients
  • 2 teaspoon Olive oil; divided
  • 1 medium Carrot (about 4 ounces), cut into matchsticks
  • 1 medium Zucchini (about 5 ounces), cut into matchsticks
  • 1 medium Leek, white and light green parts only, cut into matchsticks
  • 1 tablespoon Minced shallots
  • 1/4 cup Water
  • 1 tablespoon Dry vermouth
  • 1 tablespoon Minced fresh parsley
  • 1 tablespoon Lemon juice
  • 1 teaspoon Grated lemon zest
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon Salt
  • 1/8 teaspoon White pepper
  • 2 pieces Salmon steaks (6 oz each)
Directions
  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    Cut the carrot, zucchini, and leek into uniform matchstick-sized pieces.
  3. 3
    In a 10-inch skillet, heat 1 teaspoon of olive oil over medium-high heat.
  4. 4
    Add the carrot, zucchini, leek, and minced shallots to the skillet.
  5. 5
    Saut&# 195;© the vegetables until slightly tender, about 3 to 4 minutes.
  6. 6
    Stir in the water, dry vermouth, parsley, lemon juice, lemon zest, Dijon mustard, salt, and white pepper.
  7. 7
    Cook the mixture, stirring occasionally, for 2 minutes to blend the flavors. Remove from heat.
  8. 8
    Cut two 15-inch-long sheets of aluminum foil.
  9. 9
    Brush the center of each foil sheet with the remaining 1/2 teaspoon of olive oil (divided).
  10. 10
    Place one salmon steak in the center of each prepared foil sheet.
  11. 11
    Spoon half of the vegetable mixture and liquid evenly over each salmon steak.
  12. 12
    Fold the foil over the steaks to enclose them completely.
  13. 13
    Crimp the edges tightly to seal the packets, ensuring no steam can escape.
  14. 14
    Place the foil packets on a baking sheet.
  15. 15
    Bake for 15 to 20 minutes, until the salmon flakes easily when tested with a fork and the vegetables are tender.
  16. 16
    Carefully open the packets, allowing the steam to escape away from you.
  17. 17
    Transfer the salmon and vegetables to serving plates and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 32.4kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 17.2mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.7g3%
Sugars 1.2g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven to prevent the fish from drying out. Note that the texture may change slightly upon reheating.

Ingredient Substitutions: If you do not have dry vermouth, you can substitute it with dry white wine or additional water mixed with a splash of lemon juice. You may also swap the zucchini for asparagus spears or green beans, cut to matchstick size.

Safety Tip: When opening the foil packets after baking, be careful as hot steam will escape. Open away from your face and hands to avoid burns.

Variations: For a richer flavor, add a small pat of butter on top of each salmon steak before sealing the packet. You can also add fresh dill or tarragon for a different herb profile.

Keywords: salmon, en papillote, foil packet, baked fish, mediterranean, healthy dinner, lemon herb, vegetable medley, quick meal, steamed salmon, easy recipe, weeknight dinner, gluten free, dairy free
Read it online: https://www.chefs-mate.com/recipe/salmon-en-papillote/