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Salmon en Papillote

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Salmon en Papillote

  • Medium




  • 4 – 5oz pieces Atlantic Salmon Fillets (boneless/ skinless)
  • Pinch of salt
  • Pinch of cracked black pepper
  • 4 tbsp. extra virgin olive oil
  • 2 cups wilted spinach (squeezed to remove water)
  • 4oz chopped fresh leeks, rinsed thoroughly
  • 3 tbsp. unsalted butter
  • 2 gloves od garlic, minced fine
  • 6oz chopped fresh shiitake mushrooms
  • 6oz sliced yellow zucchini rounds (approx. 1/2 cm thick)
  • 6oz dry white wine
  • 4 small springs of fresh thyme
  • Salt and pepper to taste
  • 4 pieces of parchment paper cut into 10-inch heart shapes


1 -Season the salmon fillets on both sides with the sea salt and cracked black pepper.

2 – Sear the seasoned salmon in a pre-heated sautéed pan with the extra virgin olive oil- approximately 2 minutes per side.

3 – Remove the seared salmon from the pan and cool completely.

4 – Melt the 3 tbsp. of unsalted butted in the same sauté pan, where the salmon was seared.

5 – Sauté the chopped leeks with the minced garlic over medium heat for 4-5 minutes or until the leeks are tender. Remove from heat and cool.

6 – Place a half cup of the wilted spinach off center on one of the cut parchment paper hearts. Top the wilted spinach with 1 oz of the cooked leeks.

7 – Place one piece of the seared salmon filets onto the leeks. Layer 1 ½ oz of the fresh shiitake mushrooms and 1 ½ oz of the zucchini rounds on top of the seated salmon on the parchment paper.

8 – Place 1 slice of the fresh lemon rounds onto the mushrooms and zucchini. Splash 1 ½ oz of wine over the salmon and place 1 small sprig of thyme on top; season with salt and pepper to taste.

9 – Fold the paper over the vegetables and salmon and pinch the edges of paper to completely seal.

10 – Repeat this process with the other three pieces of paper.

11 – Place the folded papillotes onto a small baking tray and bake inside a preheated 400F for 8-10 minutes. Remove from heat and serve.

Chef Corbin

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