Dinner feels a little more special when it arrives in its own parchment-paper parcel.
Salmon & Lentils En Papillote is a simple, fresh meal that looks impressive but comes together with minimal prep and very little cleanup. “En papillote” is a French cooking term that means food is cooked in paper. In this recipe, each salmon fillet is tucked into a parchment package with lentils, zucchini, cherry tomatoes, lemon and fresh herbs, then baked until the salmon is tender and flakes easily with a fork.
As the parcels bake, the ingredients gently steam together. The lemon brightens the salmon, the herbs add fresh flavour and the tomatoes soften into a juicy, savoury topping. The lentils make each portion feel more substantial, while the zucchini adds colour and an easy vegetable component. When it is time to serve, place each parcel directly on a plate, cut it open and enjoy the fragrant steam that escapes.
This recipe is a great option for a busy weeknight because it is ready in about 35 minutes from start to finish. It also works beautifully for casual entertaining. Everyone gets an individual package, which makes serving simple and gives dinner a restaurant-inspired touch without requiring extra dishes.
One of the best parts of this recipe is how flexible it is. Salmon is delicious here, but you can also use another fish such as halibut, sole, trout or haddock. Choose the herbs you have on hand; dill, thyme and rosemary all work well and switch up the vegetables according to the season. Green beans, thinly sliced peppers or asparagus would all be delicious alternatives to zucchini.
For an extra satisfying meal, serve the parcels as they are or add a piece of crusty bread to soak up the flavourful juices. A crisp green salad also makes a fresh side for warmer evenings.
Save this recipe for the next time you want a light, colourful meal that feels a little different from your usual dinner routine. All you need to do is assemble, fold, bake and open.
Recipe courtesy of Lentils.org
Salmon & Lentils En Papillote
Ingredients
- 4 -4 oz salmon fillets
- 1 lemon, juiced
- 1/4 tsp salt and pepper
- 2 cups cooked green lentils
- half zucchini, cut into 1/4-inch thick slices
- 1 lemon, sliced
- 16 cherry tomatoes, halved
- 1/4 cup canola oil, divided
- 4 sprigs fresh dill, thyme, or rosemary
Instructions
- Preheat oven to 350˚F (180˚C). Arrange racks in the upper and lower thirds of the oven.
- Place salmon on a plate and squeeze lemon juice over top. Sprinkle with salt and pepper.
- Cut four pieces of parchment paper, approximately 12×20 inches (30×54 cm).
- Divide lentils into mounds off to one side of each piece of parchment. Arrange eight slices of zucchini on top of the lentils. Top with a piece of salmon. Arrange two slices of lemon on top of each piece of salmon. Top with sliced cherry tomatoes, sprinkle with salt and pepper, tuck in a sprig of fresh herbs, and drizzle with oil. Repeat with the remaining portions.
- Fold parchment paper over the salmon, and fold the edges of the paper over several times, being sure to seal the contents inside. Bake for 20-25 minutes, until salmon is opaque and flakes easily with a fork. Rotate pans from top to bottom at the halfway point.
- To serve, place each packet on a plate and cut open to release the aroma.
Notes
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