Salmon en papillote recipe

Salmon en papillote recipe


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Bring your home cooking to life

Parsley Box offer chilled meat and fish selections for you to turn into culinary masterpieces at home.

You will need:

  • 2 Sea Trout fillets
  • 1 salmon fillet
  • 2 peeled asparagus spears
  • 1 spring onion
  • 50ml Sauvignon Blanc white wine
  • Large knob of butter
  • Salt and pepper
  • 1 lemon
  • Dill
  • Shallot (for sauce)
  • Parchment paper (large)
  • Baby potatoes to be served on side

Printable Recipe

Salmon en Papillote


Fresh Fishmonger’s Box £35


Stuck for ideas on what to cook?

Our in-house chef shows you how to make a delicious and simple Salmon en Papillote using the Salmon fillet from Parsley Box’s Fresh Fishmonger’s Box and Oliver & Greg’s Sauvignon Blanc.

Watch the video below and read on for the full recipe.

Method:

Pre-heat oven to 200⁰C (fan-forced).

Place a roasting tray in to heat.

Finely chop your dill and cut asparagus and spring onion in half.

Fold parchment paper in half, and open again – this will help position the fish and vegetables.

Butter one half of the parchment paper.

On top of the butter, place the asparagus and spring onion.

Season the vegetables with salt and pepper and add a slice of lemon on top.

Place the salmon fillet skin side down on top of the vegetables.

Season the salmon with salt, pepper, butter and some of the chopped dill.

Fold over the other half of paper, covering the fish fully.

Start to crimp fold the edges together to form a seal. Leave one end open.

Add the Sauvignon Blanc inside the parcel, covering the fish with the wine.

Continue to crimp fold until the parcel is completely sealed.

Place on pre-heated tray in centre of oven.

Cook for 20 minutes.

Whilst it is cooking, boil baby potatoes to be served on side. Finish cooking potatoes in a pan with butter and a sprinkling of dill for added flavour.

OPTIONAL – make a lemon butter sauce

Finely chop shallot until minced.

Squeeze juice from lemon.

Melt butter in a small saucepan over a low heat.

Keep butter moving so it does not burn.

As the butter browns, stir in the shallot and let it cook for 30 seconds.

Remove pan from the heat and stir in lemon juice, salt and pepper to taste.

Transfer sauce to a small pouring jug.

After 20 minutes, remove fish parcel from oven and allow to rest and cool down slightly.

Using scissors, carefully open the parcel. Be careful as escaping steam will be very hot.

Pour lemon butter sauce over fish and serve with potatoes on side.

Eat and enjoy!

Looking for another recipe?

Click below to check out our recipe for Poached Sea Trout