Salmon en Papillote

Salmon en Papillote

Fish & Seafood Naturegrade A

A simple French-style way of baking salmon in a paper pouch. The sealed pouch gently steams the salmon together with potato, leek, tomatoes, garlic, shallots, lemon and fresh dill, preserving the fish’s moisture while infusing it with the wonderful aroma of the aromatics. When the pouch is opened, the fragrant steam is part of the experience!

15 minutesPrep
25 minutesCook
2Serves

Ingredients

  • 300 g salmon fillet
  • 1 potato, thinly sliced
  • 1 stalk leek, sliced; white and green parts separated
  • 3 cloves garlic, minced
  • 2 shallots, thinly sliced
  • A few cherry tomatoes, halved
  • ½ lemon, sliced
  • Juice of ½ lemon
  • ½ teaspoon salt
  • Black pepper, to taste
  • Extra virgin olive oil, for drizzling
  • Fresh dill, a few sprigs

Cooking Method

  • Preheat the oven to 200°C.
  • Thinly slice the potato and steam for about 10 minutes until partially softened. Do not overcook, as the potato will continue cooking in the oven.
  • Slice the leek and separate the white and green parts. Mince the garlic and slice the shallots. Halve the cherry tomatoes and slice a few pieces of lemon.
  • Cut a piece of baking paper slightly larger than the salmon fillet.
  • Arrange the steamed potato slices on the baking paper, roughly in the size of the salmon. Add the white part of the leek on top.
  • Place the salmon fillet on the vegetables. Rub the salmon with ½ teaspoon salt and season with black pepper.
  • Scatter the minced garlic, sliced shallots, green part of the leek and lemon slices over and around the salmon. Arrange the cherry tomatoes around the fish.
  • Drizzle the lemon juice and some extra virgin olive oil over the salmon and vegetables.
  • Add fresh dill on top and around the fish. Set aside some dill for garnish.
  • Cover everything with another piece of baking paper. Fold and seal the edges tightly to create a completely enclosed pouch. Make sure there are no gaps, as the steam, juices and aromas need to remain inside.
  • Bake at 200°C for about 25 minutes. Cooking time will vary depending on the thickness of the salmon.
  • Transfer the sealed pouch onto a serving plate. Carefully use scissors to cut open the pouch and release the aromatic steam.
  • Serve immediately while the salmon is moist and tender and the vegetables are hot.

Metabo Principles

  • A nutrient-dense, whole-food meal built around quality protein, vegetables and natural fats.
  • Salmon provides protein and naturally occurring omega-3 fats, while the vegetables and potato provide fibre and nutrients.
  • Extra virgin olive oil adds natural fat and flavour.
  • Cooking en papillote keeps the preparation simple and avoids the need for heavy sauces or highly processed ingredients.

Useful Tips

  • Seal the pouch well. This is the secret to keeping the salmon moist and allowing the aromatics to infuse the fish.
  • Don't over-steam the potato at the beginning. It should be partially cooked but still firm.
  • Cooking time depends on the thickness of the salmon. A thicker fillet will need more time.
  • Cut the pouch open at the table for the full experience — the fragrant steam is one of the best parts of this dish!
  • You can adjust the vegetables according to what you have in the fridge.
  • Try not to open the pouch during cooking, as this allows the steam and moisture to escape.

Ingredient Substitutions

  • Salmon: Substitute with other firm fish such as cod, sea bass, snapper or trout.
  • Potato: Substitute with sweet potato or omit it for a lower-starch version.
  • Leek: Substitute with spring onions or sliced onion.
  • Shallots: Use a small amount of onion or extra garlic.
  • Cherry tomatoes: Substitute with sliced tomatoes, capsicum or other quick-cooking vegetables.
  • Fresh dill: Substitute with parsley, thyme or other fresh herbs.
  • Lemon: Lime can be used for a slightly different flavour.
  • Extra virgin olive oil: Use butter or another suitable natural fat if preferred.