Salmon en Papillote

Instructions

1. Step 1

   Heat the oven to 200°C. Cut four large sheets of parchment paper and fold each sheet in half, then reopen it on the baking sheet.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Combine the zucchini, tomatoes, shallots, and garlic in the mixing bowl. Toss with 1 tbsp (15 ml) olive oil, ½ tsp (3 gr) salt, and 1 gr black pepper.

   Ingredients used: 1.0 gr Black Pepper, 200.0 gr Cherry Tomato, 15.0 ml Extra Virgin Olive Oil, 3.0 gr Fine Salt, 8.0 gr Garlic, 80.0 gr Shallot, 200.0 gr Zucchini

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Divide the vegetables among the parchment sheets, placing them to one side of each fold. Set a salmon fillet on each portion, then coat the salmon with the remaining 1 tbsp (15 ml) olive oil, ½ tsp (3 gr) salt, and 1 gr black pepper.

   Ingredients used: 1.0 gr Black Pepper, 15.0 ml Extra Virgin Olive Oil, 3.0 gr Fine Salt, 680.0 gr Salmon

   Cookware: baking sheet, parchment paper

4. Step 4

   Top the salmon with the lemon and dill, then pour the white wine around the vegetables.

   Ingredients used: 60.0 ml dry white wine, 6.0 gr Fresh Dill, 1.0 piece Lemon

   Cookware: baking sheet, parchment paper

5. Step 5

   Fold the empty half of each parchment sheet over the salmon. Make small overlapping folds around the open edge, pressing firmly to create a sealed packet.

   Cookware: baking sheet, parchment paper

6. Step 6

   Bake until the packets are puffed and the thickest part of each salmon fillet reaches 63°C, about 12–15 minutes.

   Timer: 12 min (fixed)

   Cookware: baking sheet, oven

7. Step 7

   Rest the packets for 2 minutes, then transfer them to plates and carefully cut open the tops. Serve immediately.

   Timer: 2 min (fixed)

   Cookware: parchment paper