Cookwith

Name: Herbed Salmon en Papillote with Fennel
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6-ounce) salmon fillets, skinless; 1 small fennel bulb, thinly sliced (fronds reserved); 1 small shallot, thinly sliced; 1 small zucchini, cut into thin half-moons; 1 lemon, zested and sliced into thin rounds; 2 tablespoons extra-virgin olive oil; 2 teaspoons fresh dill, chopped (plus extra for garnish); 1 teaspoon fresh thyme leaves; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons dry white wine (optional); Parchment paper sheets (about 15x12 inches each)

Herbed Salmon en Papillote with Fennel

CrushedLemon1034

Herbed Salmon en Papillote with Fennel showcases the elegance and ease of French home cooking. Baking salmon and vegetables in parchment seals in moisture and melds the delicate flavors of dill, fennel, and lemon into every bite. The result is perfectly flaky salmon and tender vegetables, lightly perfumed with citrus and herbs—a beautiful, aromatic dinner that looks as impressive as it tastes. This dish is ideal for both quick weeknights and solo celebrations, needing minimal cleanup and offering maximum flavor. Pair with a simple salad and a crusty baguette for a truly Parisian experience.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Cut two large sheets of parchment paper (about 15x12 inches each).
In a small bowl, combine olive oil, chopped dill, thyme, lemon zest, salt, and pepper.
Lay parchment sheets flat. In the center of each, arrange a bed of sliced fennel, zucchini, and shallot. Drizzle half the herbed oil mixture over the vegetables.
Place a salmon fillet on top of each vegetable bed. Brush the remaining herbed oil over the salmon. Top with a few lemon slices and a sprinkle of reserved fennel fronds. If using, drizzle 1 tablespoon white wine over each fillet.
Fold the parchment over the salmon and crimp the edges tightly to seal into a half-moon packet. Place packets on a rimmed baking sheet.
Bake for 15-18 minutes, until the salmon is just cooked through and vegetables are tender. (For thicker fillets, add 2 extra minutes.)
Carefully open packets (steam will escape), transfer contents to plates, and garnish with more fresh dill. Serve immediately with a crisp green salad and baguette if desired.