Entree: France – Poisson en Papillote (Fish baked in parchment with vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) butter, melted
- 3 tbsp (45 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 1 lemon, thinly sliced
- 1 cup (120 g) carrots, julienned
- 1 medium red onion, thinly sliced (approx. 6 oz / 170 g)
- 6 oz (170 g) button or cremini mushrooms, thinly sliced
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh dill or tarragon, chopped
- Parchment paper or foil for parcels

Instructions

1. Preheat oven to 400°F (200°C). Cut four 12-inch (30 cm) parchment rounds. Toss carrots, red onion and mushrooms with olive oil, 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper.
2. Place a salmon fillet in the center of each parchment round. Season each fillet with remaining salt and pepper, then top with an equal portion of the vegetable mixture.
3. Drizzle each parcel with 3/4 tbsp (11 ml) melted butter, 3/4 tbsp (11 ml) white wine and 1/2 tbsp (7.5 ml) lemon juice; add a couple lemon slices and sprinkle with dill or tarragon.
4. Fold and crimp the parchment to seal parcels tightly. Place on a baking sheet and bake 12–15 minutes for medium doneness (longer if fillets are thicker).
5. Remove parcels to plates, cut open at the table to release steam, and serve with pan juices spooned over each fillet.