France / Main dishes

Salmon en papillote

Name: Salmon en papillote
Prep time: 15 min
Cook time: 20 min
Yield: 2 portions
Cuisine: France
Ingredients: 300 g salmon fillets, two portions; 1 courgette, thinly sliced; 1 small carrot, cut into fine strips; 1 tbsp olive oil; 4 lemon slices; 1 tbsp chopped dill

Salmon steamed in a paper parcel with courgette and lemon.

Prep15 min

Cook20 min

Yield2 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 200°C. Cut two large sheets of baking parchment and divide vegetables between them.
Place salmon on the vegetables, drizzle with oil and add lemon and dill.
Fold parchment over and tightly crimp the edges into sealed parcels; place on a baking tray.
Bake 15–20 minutes, checking the thickest salmon reaches 63°C / 145°F. Open carefully away from your face to release steam.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Fish. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 419 kcal
Protein: 31.8 g
Carbs: 11.1 g
Fat: 26.8 g
Fibre: 2.1 g
Total sugar: 5.2 g
Sodium: 120 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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