Salmon en Papillote with Fennel and Tarragon

This recipe, which calls for cooking salmon in parchment paper is so easy and flavorful. We paired this recipe with fennel and tarragon, but feel free to make this recipe your own!

Prep Time10

Cook Time30

Total Time40

Course: Lunch & Dinner Recipes

Cuisine: French

Keyword: Dinner, Fish, Lunch

Cooking Method: Baking

Skill: beginner

Servings:

Calories: 398kcal

Ingredients

.33 cups mayo
1 tbsp lemon juice
1 tbsp tarragon
.25 tsp salt
4 turns of freshly cracked pepper
heavy drizzle of olive oil
4 6-8 oz. servings of salmon, deboned and lightly seasoned with salt and pepper
1 shallot, sliced thin
8 stalks baby broccoli, trimmed and cut in half or quarters
2 stalks green onion, sliced on a diagonal

Instructions

Preheat the oven to 350 degrees. In a small bowl, mix mayo, lemon juice, tarragon, salt, pepper, and oil. Set aside.
Using roughly 1 foot long pieces of parchment paper, assemble the packets by layering ¼ of each: fennel, shallot, baby broccoli, green onion, and a piece of lightly seasoned salmon. Spread roughly a quarter of the sauce over top of each piece of salmon.
Pull the long sides of the parchment paper rectangle up and together over the salmon. This should make a horizontal line along the length of the salmon. Fold a few times to close the packet, while leaving a little pocket around the fish and vegetables. Roll the short sides of the parchment paper rectangle like a piece of hard candy and tuck under the fish packet. Repeat with each piece of fish wrapped individually.
Line each salmon packet on a baking tray and cook for 30 minutes. Serve immediately by tearing a top in the parchment paper. Serve with your favorite sides and enjoy!

Nutrition