Best 4 Mediterranean Salmon En Papillote In A Paper Package Recipes

Embark on a culinary journey to the vibrant shores of the Mediterranean with our delectable salmon en papillote, a dish that captures the essence of healthy and flavorful cuisine. Prepared in a parchment paper package, this recipe promises a moist and tender salmon fillet infused with the aromatic flavors of fresh herbs, tangy lemon, and a hint of garlic. Each bite offers a symphony of flavors that will tantalize your taste buds, leaving you craving for more.

In addition to the classic salmon en papillote, we present a delightful array of variations to cater to diverse preferences and dietary needs. For those seeking a vegetarian alternative, our Mediterranean vegetable en papillote offers a symphony of colorful and crisp vegetables roasted to perfection. Seafood enthusiasts will delight in the succulent shrimp en papillote, where plump shrimp are enveloped in a savory broth infused with aromatic herbs and spices.

For a taste of rustic Italian cuisine, our chicken and sausage en papillote combines tender chicken and flavorful sausage with a medley of vegetables, creating a hearty and satisfying dish. And if you're in the mood for a quick and easy meal, our tilapia en papillote is your perfect choice, featuring flaky tilapia fillets cooked to perfection in a zesty lemon-herb sauce.

Each recipe in this collection is carefully crafted to deliver a healthy and flavorful meal that is both visually appealing and incredibly delicious. So, gather your ingredients, preheat your oven, and prepare to indulge in a culinary adventure that will transport you to the sun-kissed shores of the Mediterranean.

Let's cook with our recipes!

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE

Fish en Papillote, Mediterrnanean-style image

Tender, flavor-packed fish en papillote with green peppers, tomatoes, and a light lemony sauce, all cooked together in parchment parcels. I used cod fillet in this recipe, but any fish fillet that (no thicker than 1 inch) such as halibut, trout, snapper, or even salmon should work.

Provided by Suzy Karadsheh

Categories Main Course

Number Of Ingredients 13

Ingredients

1 1/4 lb cod fish fillet ((1-inch thick) cut into 4 pieces)
Kosher salt and black pepper
1/2 tomato (thinly sliced into 4 rounds)
½ green bell pepper (cored, thinly sliced into 4 rounds)
½ lemon (thinly sliced into rings)
Handful pitted green olives (optional)
¼ cup extra virgin olive oil
Juice of ½ lemon
1 shallot (chopped)
2 garlic cloves (chopped)
1 tsp oregano
1 tsp paprika
½ tsp cumin

Steps:

Heat the oven to 425 degrees F.
Season the fish with kosher salt and pepper on both sides.
Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

Nutrition Facts : Calories 221.3 kcal, Carbohydrate 4.9 g, Protein 26.1 g, Fat 11.7 g, SaturatedFat 1.7 g, Sodium 370.9 mg, Fiber 1.4 g, Sugar 1.7 g, ServingSize 1 serving

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)

Salmon en Papillote (Salmon in Parchment) image

Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.

Provided by Florence Fabricant

Categories dinner, easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 (6- to 8-ounce) skin-on salmon fillets
Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
Salt and pepper

Steps:

Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

SALMON EN PAPILLOTE

Salmon en Papillote image

Provided by Geoffrey Zakarian

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 bulb fennel, cut into 1/4-inch slices
2 small Yukon gold potatoes, peeled and sliced 1/8 inch thick
Four 5-ounce skinless salmon fillets
1/4 cup white wine
2 tablespoons butter, separated into 4 pats
1 tablespoon minced fresh tarragon
1/4 shallot, finely minced
1 cup pitted manzanilla olives, rinsed, drained and finely chopped
1 tablespoon capers in brine, rinsed, drained and finely chopped
1 anchovy, minced
1 clove garlic, minced
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon honey
1 tablespoon minced fresh parsley

Steps:

For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt.
Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside.
Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside.
Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper.
Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness.
For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley.
Open the packets at the table and top each with a spoonful of the tapenade.

CARLY'S SALMON EN PAPILLOTE (IN PAPER)

Carly's Salmon En Papillote (In Paper) image

Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven. No fishy taste in your mouth, no fishy smell in your house. Just a delicious meal.

Provided by carly

Categories World Cuisine Recipes European French

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

4 (4 ounce) salmon fillets
1 lemon, juice only
salt and ground black pepper to taste
4 12x18-inch pieces of parchment paper
1 lemon, thinly sliced
½ cup green onions, chopped
8 spears fresh asparagus, cut into 1-1/2 inch pieces
4 teaspoons olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 6.2 g, Cholesterol 50.4 mg, Fat 11.5 g, Fiber 2.4 g, Protein 25.5 g, SaturatedFat 2.1 g, Sodium 50.7 mg, Sugar 1.2 g

Tips:

To ensure even cooking, use a sharp knife to score the salmon deeply, about 1/2 inch thick.
Feel free to experiment with different vegetables and herbs based on your preference. Some popular options include broccoli, carrots, zucchini, spinach, thyme, and rosemary.
If you don't have parchment paper, you can use aluminum foil instead. Just make sure to fold it tightly to prevent the juices from leaking out.
To save time, you can use pre-cut vegetables or a frozen vegetable mix.
For a crispy skin, broil the salmon for a few minutes at the end of cooking.

Conclusion:

Mediterranean Salmon en Papillote is a healthy and flavorful dish that's easy to make. It's a great option for a weeknight meal or a special occasion. The salmon is cooked perfectly in the parchment paper, and the vegetables are tender and flavorful. Serve with your favorite sides, such as rice, potatoes, or roasted vegetables.