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Wife Mama Foodie

Making Healthy Taste Good

March 2, 2016

Salmon and Vegetables en Papillote

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This Salmon and vegetables en Papillote is so flavorful and cooked perfectly every time. Serve along with a baked potato or quinoa for a complete and healthy meal.

Salmon en Papillote (in parchment) | Low-carb, paleo, whole 30, gluten and grain free.When I was younger, I disliked fish. My family cooked it all of the time and I remember the awful fishy smell that would pervade the house while a whole fish (with head still attached) made its way to the table. If there’s one sure-fire way to get your children not to like fish, it’s to leave its head on. At that age, we really don’t want to know we’re eating Nemo’s cousin. 

Salmon and Vegetables en Papillote (in parchment) | Low-carb, paleo, whole 30, gluten and grain free.
Salmon collage 2Of course I would end up marrying a seafood lover. I learned to cook a few simple shrimp and salmon dishes for my dear hubby and developed a taste for it as well. Now our children are big seafood fans so we eat it on a regular basis, especially salmon. This fish is a great source of omega-3 fatty acids, which are nutrients that keep our heart and brain healthy, and rich with vitamins that are good for our skin, hair, bones, and teeth. It also contains helpful minerals that fight against certain cancers and diseases.

Salmon and Vegetables en Papillote (in parchment) | Low-carb, paleo, whole 30, gluten and grain free.
Salmon and Vegetables en Papillote (in parchment) | Low-carb, paleo, whole 30, gluten and grain free.I found these parchment pouches to be a very delicious (and clean) way to cook fish. En papillote is a French term meaning “in parchment” and is a method of sealing meat or veggies tightly in a parchment paper pocket which steams as it bakes and traps all of the delicious juices and flavors in the enclosed food.

You don’t even need to cut out the heart shapes if time is a factor. Tightly folding a squared sheet of parchment will produce the same results. 

Salmon and Vegetables en Papillote (in parchment) | Low-carb, paleo, whole 30, gluten and grain free.The time to bake will vary upon how thick your cut of fish is and if you like it medium rare or well done. I usually partially unfold one of the packets to check if it’s cooked. If it needs longer be sure to re-fold the packet before returning to the oven. If it needs just a little more time, they will continue to steam within the packet if kept tightly sealed on top of the stove for a few minutes. We love to eat these with a baked potato or a side of quinoa and we serve them in the parchment so that each person can unwrap their own little packages!

I hope you enjoy these and remember to tag #wifemamafoodie on Instagram if you snap a pic! It makes my day to see what you’re cooking up! Have a great week, friends!

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Salmon and Vegetables en Papillote (in parchment)


  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: 4 servings 1x
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Description

These little parchment packets make the most flavorful salmon which is cooked perfectly every time. Serve along with a baked potato or quinoa for a complete and healthy meal.


Ingredients

Scale
  • 4 (5-6 oz.) salmon fillets, fresh or thawed from frozen
  • half a bunch of asparagus, washed and ends trimmed, about 8-10 oz. (can also use thinly sliced zucchini or trimmed green beans)
  • 1–1.5 cups grape or cherry tomatoes
  • 2 small lemons, sliced
  • 2 tablespoons fresh rosemary or thyme
  • 2 tablespoons Olive Oil
  • salt and pepper
  • 4 pieces of Parchment Paper cut to about 15 inches. Doesn’t have to be exact.

Instructions

  1. Fold parchment paper in half lengthwise and cut out half a heart shape at the fold (like you used to do in school) so that when the paper is unfolded it will be a full heart. See this tutorial on Bon Appétit for more detailed instructions. You can also just use a squared sheet of paper if time is a factor. You want to have several inches of paper surrounding your food to give enough room to fold.
  2. Preheat oven to 400ºF. Evenly divide the asparagus spears between the 4 pieces of parchment, placing them on one side of the heart. I used very thin asparagus spears, so if yours are thick you may want to slice them in half lengthwise so they cook evenly with the fish. Top each stack of asparagus with salmon, herbs, a generous sprinkle of salt and pepper, and a drizzle of olive oil. Evenly divide the tomatoes between the packages and place lemon slices over the salmon.
  3. Cover with the other side of parchment paper. Beginning at the top curved part of the heart, begin making overlapping folds all the way down to close the package. When you finish folding down the side, twist the very end securely to keep the folds in place.
  4. Put parchment packages on a rimmed cookie sheet and place pan onto the middle rack in preheated oven. Give them each a little space so the heat distributes evenly and make sure they are sealed well. Bake for 12-15 minutes (a few minutes longer if fish is more than 1-inch thick or if you like it well done.) When cooked, fish should separate easily with a fork. I like to serve the salmon in the packets since they’re full of delicious flavors and we usually eat this with a baked potato or quinoa.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Fish, Healthy

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

Filed Under: All Recipes Tagged With: Baked, Dairy Free, Dinner, Easy, en papillote, fish, Gluten Free, Grain Free, Healthy, packets, Paleo, Paper, Parchment, Quick, salmon, Vegetables, whole 30

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Reader Interactions

Comments

  1. Asha says

    March 8, 2016 at 2:26 pm

    I absolutely love parchment fish, the flavors are locked in and oh so easy too. Love love all the pictures and the flavors here my dear.

    Reply
  2. Anu - My Ginger Garlic Kitchen says

    March 8, 2016 at 4:06 am

    Wow! This is such a genius idea my friend. I would have never thought of cooking in parchment paper. They look absolutely gorgeous and sound absolutely delish. Love that cute heart shape! 🙂

    Reply
  3. Ellen says

    March 7, 2016 at 11:01 am

    Looks amazing!

    Reply
    • Joscelyn | Wifemamafoodie says

      March 8, 2016 at 1:02 am

      Thanks, Ellen!

      Reply
  4. Bethany says

    March 7, 2016 at 10:48 am

    My one year old loves fish, this would be a great recipe for us!!

    Reply
    • Joscelyn | Wifemamafoodie says

      March 7, 2016 at 11:42 pm

      Thanks, Bethany! My kids loved it! I hope yours does too!

      Reply
  5. Joscelyn | Wifemamafoodie says

    March 3, 2016 at 7:24 pm

    I hope you get to try it, Liz! We really enjoyed this. The salmon and vegetables really turned out well!

    Reply
  6. Liz says

    March 3, 2016 at 6:09 pm

    I’m just like you— I totally disliked fish as a child but now it’s one of my favorite things to cook! It’s actually the only “meat” a still eat. Can’t wait to try this!!

    Reply
  7. Puja Darshan says

    March 3, 2016 at 3:57 am

    Loved your creativity Joscelyn. Simply Awesome!!!

    Reply
    • Joscelyn | Wifemamafoodie says

      March 3, 2016 at 7:22 pm

      Thanks, Puja! It’s always fun to try out new baking methods. I hope you have a wonderful weekend!

      Reply
  8. Laci says

    March 2, 2016 at 6:59 pm

    I’m a huge fish person and this looks amazing I love the added veggies I must try !

    Reply
    • Joscelyn | Wifemamafoodie says

      March 3, 2016 at 7:21 pm

      Thank you, Laci! Please let me know how it turns out!

      Reply
  9. Minna says

    March 2, 2016 at 2:36 pm

    So good! Love those no-cleanup type of dinners, and this one is so full of healthy yumminess! Excited for all this spring asparagus too

    Reply
    • Joscelyn | Wifemamafoodie says

      March 3, 2016 at 7:20 pm

      Yes me too! The asparagus and the fish really went well together. I hope you are able to try it 🙂

      Reply
  10. Marsha | Marsha's Baking Addiction says

    March 2, 2016 at 1:48 pm

    I’ve never actually cooked fish wrapped in parchment, only foil. This looks so delicious, I love salmon!

    Reply
    • Joscelyn | Wifemamafoodie says

      March 3, 2016 at 7:19 pm

      It was really fun baking the fish in this way. Salmon was perfect for this. Thank you, Marsha!

      Reply
  11. Emmy says

    March 2, 2016 at 12:45 pm

    That looks so good! Love that you cut the paper into a heart. Definitely pinning this.

    Reply
  12. Emmy says

    March 2, 2016 at 12:44 pm

    That looks so good! Love that you cut the paper into a heart. Definitely going to pin this recipe!

    Reply
    • Joscelyn | Wifemamafoodie says

      March 3, 2016 at 6:21 pm

      Hi, Emmy! I really appreciate your encouragement! Thanks, for pinning!

      Reply

Trackbacks

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    February 2, 2017 at 4:10 am

    […] 2-4: Salmon & Veggies en Papillote (simply put, it’s salmon cooked in a paper wrapper – parchment, in my case) *I’m […]

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  5. Fish and vegetables en papillote (baked in parchment) says:
    April 12, 2016 at 2:09 am

    […] A thank you for the idea to cook fish and vegetables en papillote, and I mean to cook them in the same parchment pocket, goes to my sister-in-law! Take a little time and care when making the pockets. They should be tight so that they stay closed during the cooking. Just use enough parchment paper so you are able to fold it a couple of times on the edges. I did simple square shaped ones, but if you want your pockets prettier, you can also use heart shaped parchment paper. I found an instruction for those on the beautiful blog Wifemamafoodie. […]

    Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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