Ingredients:

  • 4 salmon fillets (6 ounces each)
  • 1 lemon, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 1 cup cherry tomatoes, halved (optional)
  • 1 cup thinly sliced zucchini (optional)
  • Parchment paper

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Parchment: Cut four large pieces of parchment paper, each about 12-15 inches long. Fold each piece in half to create a crease, then unfold.
  3. Assemble the Packets: Place a salmon fillet in the center of one half of each parchment paper. Drizzle with olive oil and season with minced garlic, thyme, rosemary, paprika, salt, and pepper. Top each fillet with a few lemon slices. If using, add cherry tomatoes and zucchini around the salmon.
  4. Seal the Packets: Fold the parchment paper over the salmon to cover it completely. Starting at one end, crimp and fold the edges tightly to seal the packet, making sure it is well-sealed to trap the steam.
  5. Bake: Place the packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The parchment paper will puff up as the packets cook.
  6. Serve: Carefully open the packets, being cautious of the hot steam. Garnish the salmon with fresh parsley and serve directly from the parchment or transfer to plates.

This Lemon Herb Salmon En Papillote is a flavorful and healthy dish that requires minimal cleanup and provides a delightful dining experience. The steam-infused cooking method ensures the salmon remains moist and tender, while the fresh herbs and lemon add a burst of flavor. Enjoy this elegant and easy meal for a special occasion or a weeknight dinner!