Salmon en Papillote with Potatoes & Lemon
Delicate salmon steamed in parchment with potatoes, red onion, and fresh fennel. A restaurant-worthy dinner that cooks in one packet and feels effortless.
- Total time
- 22 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 2 fillets (6 oz each) salmon fillets, skin-on
- ¾ lb waxy potatoes, thinly sliced
- 1 medium onion red onion, thinly sliced
- 1 whole (sliced) lemon
- ¼ cup fresh fennel fronds (or dill)
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 400°F. Tear off two 18-inch sheets of parchment paper.
- 2
Arrange half the potato slices in the center of each parchment sheet, then layer half the red onion on top.
- 3
Place a salmon fillet skin-side down on each bed of vegetables. Season with salt, pepper, and 1 tbsp oil per packet.
- 4
Top salmon with lemon slices and fennel fronds. Fold parchment in half, then crimp edges tightly to seal.
- 5
Slide both packets onto a baking sheet. Bake for 14–16 minutes until potatoes are tender and packets puff.
- 6
Carefully open packets (steam will escape) and serve directly on plates with pan juices drizzled over.
Tools you’ll need
- oven
- parchment paper
- baking sheet
- sharp knife
- kitchen scissors (for crimping)
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