Emmaline, RDN

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Emmaline's Mediterranean Salmon en Papillote

Emmaline Rasmussen

Salmon in parchment (salmon en papillote in French)

Makes 2 servings

Ingredients:

  • 2 center-cut salmon filets, 8 oz each

  • 2 cups raw spinach or other greens

  • 1 cup other vegetables (onions, cherry tomatoes, artichoke hearts, sliced fennel bulb, etc)

  • ½ lemon, thinly sliced

  • ½ lemon to squeeze on finished product

  • Optional: ⅓ cup pitted Kalamata olives or ¼ cup capers 

  • 2 teaspoons olive oil

  • White wine (optional)

  • 2 teaspoons low sodium seafood seasoning

 

Directions:

  1. Preheat oven to 375 degrees

  2. Fold 2 large sheets of parchment paper in half and place side by side on a baking sheet or in a baking dish.

  3. Place 1 cup of the greens into the crease of each folded sheet of paper 

  4. Place 2 thin slices of lemon on top of each pile of greens and then add one salmon filet on top of each of the greens/lemon slice piles

  5. Arrange any other vegetables around each of the salmon filets (about ½ cup per filet) and top with the seafood seasoning (1 teaspoon per filet), the olive oil (1 teaspoon per filet) and a drizzle of white wine (optional)

  6. Add a couple more lemon slices on top of each salmon filet

  7. Fold/crumple the edges of the parchment paper together to seal the edges and enclose the salmon filet. Begin at one end and continue creating small overlapping folds until you reach the top of the heart. Twist the ends to ensure a tight seal. This does not need to be perfect. Repeat for the other salmon filet.

  8. Bake the salmon filets on the baking sheet in the pre-heated oven for approximately 20-25 minutes. The parchment paper should brown slightly and may puff up as the fish cooks and the bags fill with steam.

  9. Remove baking sheet and carefully open a bag to check that the salmon is cooked through (should not be raw in the middle, and should easily “flake” with a fork, or check that it’s cooked to an internal temperature of 145 degrees F if you have a cooking thermometer) 

  10. Carefully transfer each parchment “bag” onto a plate. When ready to eat, cut the bags open with a knife to allow the steam to escape then enjoy directly from the parchment paper with a side of brown rice or sweet potatoes.