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Effortless Parchment Baked Salmon (En Papillote) – vegetarian recipe
Stav Kogan

Effortless Parchment Baked Salmon (En Papillote)

Craving a meal that feels elegant but is secretly effortless? This Parchment Baked Salmon is your answer. Using the classic 'en papillote' method, the salmon steams in its own aromatic juices, resulting in an incredibly moist, flaky fish every single time. It's the perfect health
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 43 minutes
Servings: 1 serving
Calories: 165
Ingredients Method Nutrition

Ingredients
  

  • 8.0 oz (227 g) Salmon boneless salmon fillet
  • 0.25 cups (10 g / 0.35 oz) Basil fresh basil leaves, finely chopped
  • Lemon: 1 medium lemon, sliced into thin rounds
  • 0.2 oz (6 g) Oil olive oil cooking spray, divided
  • 0.25 tsp (1.5 g / 0.05 oz) Seasoning sea salt and 0.25 tsp / 1.5g (0.05 oz) freshly ground black pepper
  • Ensure your parchment packet is sealed tightly by crimping the edges. This traps the steam, which is the key to moist, tender salmon.
  • Use a digital meat thermometer to check for doneness. Aim for an internal temperature of 145°F / 63°C for perfectly cooked, flaky fish.
  • Tuck the basil deep into the slits cut into the salmon. This infuses the entire fillet with flavor as it steams.

Method
 

  1. Preheat oven to 400°F / 205°C.
  2. Line a baking sheet with a large piece of parchment paper and lightly coat with half the olive oil spray.
  3. Place the salmon fillet skin-side down in the center of the parchment. Carefully cut 2-3 shallow slits across the top of the fish.
  4. Stuff the chopped basil into the slits.
  5. Season generously with salt and pepper, coat with the remaining olive oil spray, and top with lemon slices.
  6. Create a packet by folding the long sides of the parchment paper over the salmon and crimping the edges tightly to seal completely.
  7. Bake for 25 minutes, or until the internal temperature reaches 145°F / 63°C.
  8. Let the packet rest for 8 minutes before carefully cutting it open to serve.
  9. Let the sealed packet rest for at least 5-8 minutes after baking. This allows the juices to redistribute, guaranteeing a succulent result.

Nutrition

Calories: 165kcalCarbohydrates: 1.5gProtein: 20gFat: 9g

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