Salmon en Papillote
This elegant dinner is simple to create and is a sure winner! Your guests are going to love this all-in-one dinner. The packets are a little surprise to see what is inside.
Servings: 4 Servings
Calories: 648kcal
Equipment
Ingredients
- 2 Tbsp. unsalted softened butter
- 2 Tbsp. capers rinsed and finely chopped
- 2 Tbsp. curly leaf parsley finely chopped
- 2 garlic cloves finely chopped
- 1 large russet potato thinly sliced with a mandolin
- Salt and pepper
- 4 shallots thinly sliced
- 6 oz. baby spinach about 2 cups
- 4 salmon fillets skinned, wild if possible (ask the butcher to skin them for you)
- 1-2 lemons thinly sliced
Instructions
- Preheat oven to 400F.
- Cut four parchment sheets 17″ long. Fold each in half and set aside.
- Stir together butter, capers, parsley, and garlic in a small bowl. This can be done ahead of time and refrigerated but brought back to room temperature before using.
- Place two baking sheets in the oven to heat.
- Divide potato slices between parchment papers on one side of the crease, slightly larger than the salmon fillet. Season with salt and pepper.
- Top each of the beds of potatoes using one-half of the shallots.
- Top the shallots with the baby spinach. Then place the salmon fillets on top.
- Season with salt and pepper, and then divide the rest of the shallots amongst the packets.
- Top the salmon with a dollop of the butter mixture and place two slices of lemon on top.
- Fold the parchment paper over, and starting at the top, make small pleats folding inward to seal the packet.
- Packages can be made an hour or two ahead of time and refrigerated; if so, cook to the 18 min. mark.
- Carefully transfer packs to hot baking sheets. Bake 15-18 min.
- Transfer packs to plates and serve immediately.
- Open the packages at the table. ENJOY!!
Notes
Read the post for tips, tricks, and suggestions to make this recipe fantastic.
Nutrition
Serving: 1 | Calories: 648kcal | Carbohydrates: 30g | Protein: 55g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Cholesterol: 158mg | Sodium: 410mg | Fiber: 5g | Sugar: 5g