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Salmon en Papillote with Fennel

Name: Salmon en Papillote with Fennel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: 300 g Atlantic Salmon (skinless fillets); 150 g Fennel (thinly sliced); 100 g Leeks (thinly sliced); 1 whole Lemon (thinly sliced); 10 g Dill (fresh sprigs); 2 tbsp Extra Virgin Olive Oil; 0.5 tsp Salt; 0.25 tsp Black Pepper (freshly ground)

Salmon fillets steam in parchment parcels with sliced fennel and leeks. Crimp the edges tightly so the steam stays in, and serve with boiled potatoes.

The parcel does the cooking: steam from the vegetables and lemon cooks the salmon gently, so the fish stays moist even if it goes a minute over. Slice the fennel and leeks as thin as you can, or they will still be firm when the salmon is done. Fillets of even thickness cook at the same rate; if one has a thin end, tuck it under. Open the parcels at the stove and serve them in the paper, so the juices stay with the fish.

Gluten-FreeDairy-FreeHigh-ProteinLow-CarbPaleoNut-Free

30 minstart to table

15 min prep · 15 min cookServes2× parcel499 kcal a serving

Cook · 30 min

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An opened parchment parcel holding a salmon fillet topped with lemon slices and dill on a bed of sliced fennel and leeks.

Ingredients

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Method

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Per serving

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499

Calories

32 g

Protein

15 g

Carbs

35 g

Fat

4 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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