Salmon en Papillote
- Total Time
Cooking en papillote simply means cooking food in a sealed packet—the packet is traditionally made from parchment paper, but foil is a good substitute.
uncooked onion(s)½ small, chopped
lemon zest1 tsp, grated
fresh lemon juice2 Tbsp
capers1 Tbsp, drained and chopped
table salt¾ tsp
black pepper¼ tsp, freshly ground
uncooked farmed skinless salmon fillet(s)16 oz, 4-ounces each
uncooked asparagus1 pound(s), tough ends trimmed
plum tomato(es)3 medium, seeded and chopped
long grain cooked brown rice2 cup(s), hot
- Preheat the oven to 450°F. Spray 4 (12 x 20-inch) sheets of foil with nonstick spray. Fold each sheet in half from one short end to mark the center line, then unfold the foil.
- Combine the onion, lemon zest, juice, capers, 1⁄2 teaspoon of the salt, and 1⁄8 teaspoon of the pepper in a small bowl; set aside.
- Sprinkle the salmon fillets with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Place one piece of salmon in the center of the bottom half of each sheet of foil. Top each with one-fourth of the lemon mixture. Place one-fourth of the asparagus next to each piece of salmon. Sprinkle the tomatoes over the salmon. Fold the foil over the salmon and asparagus, making a tight seal.
- Place the foil parcels on a large baking pan and bake until the salmon is just opaque in the center, 10–12 minutes. Open the parcels with care to avoid getting a steam burn. Serve the salmon and vegetables with the rice. Yields 1 salmon parcel and 1⁄2 cup rice per serving.