Description
There’s something upscale about salmon cooked en papillote. Don’t be afraid to use another type of fish either.
Ingredients
- 2 (4 ounce) frozen salmon fillets
- 2 (13-inch) parchment paper sheets
- salt and ground black pepper to taste
- 1 tablespoon salted butter, melted
- 2 sprigs fresh oregano
- 1 lemon, sliced
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place each salmon fillet in the center of a parchment paper sheet. Season with salt and pepper and drizzle with melted butter. Arrange oregano and lemon slices down the length of each fillet.
- Lift the parchment paper on 2 opposite sides to meet in the middle above the salmon. Tightly fold down paper until it reaches salmon
- crimping to seal. Roll up and crimp the ends to seal. Be sure the paper is sealed snugly so that steam won’t escape during cooking. Secure folds with toothpicks
- if you like. Place the packets on a rimmed baking sheet.
- Roast in the preheated oven until salmon flakes easily with a fork
- about 30 minutes. Carefully open packets and transfer salmon to serving plates.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 2