Salmon en Papillote
Active Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
boncook.com
Ingredients
- 4 salmon fillets
- 2 Tbsp FRENCH PANTRY Meyer Lemon Oil
- 1 lemon, thinly sliced (using bon COOK Mandoline)
- 1 zucchini, julienned
- 1 carrot, julienned
- 1 tsp FRENCH PANTRY Sel Gris bon Salt
- 1 tsp FRENCH PANTRY Herbs de Provence Herb Blend
- ½ tsp FRENCH PANTRY Fresh Dill & Lemon Herb Blend
- Fresh dill sprigs
Instructions
- Preheat oven to 375°F. Cut 4 sheets of parchment paper.
- Place a salmon fillet in the center of each sheet. Top with zucchini, carrot, or, alternative vegetables, lemon slices, and seasonings.
- Drizzle with French Pantry EVOO or, Lemon Olive Oil. Fold parchment into sealed packets.
- Place packets on a perforated baking sheet topped with the BONMAT.
- Bake for 15–18 minutes, or until the salmon is just cooked through.
- Serve hot, directly in parchment for an elegant presentation.
bonTIPS:
- Use the bon COOK Mandoline or a sharp knife for even slices of lemon and vegetables.
- Add a splash of white wine or a few capers inside the packet for extra flavor.
- Pair with Dauphinoise Potatoes or French Pantry Couscous for a complete French meal.
*In our video of this recipe we used this combination of ingredients with the Salmon:
Evoo in place of lemon oil, juice of 1 fresh lemon, green beans, julienne Carrots, thin-sliced red-skinned potatoes (8 to 10 slices per Salmon Papillote).
