Salmon & Lentils En Papillote
“En papillote” is a French term for cooking fish and other items in paper. With the addition of lentils, vegetables, and herbs, this is a light meal in lovely, individual parcels. Just slice open and eat directly out of the package. Bon appétite!
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Servings: 4 servings
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 12x20 inches (30x54 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
Substitute other fish for salmon, such as halibut, sole, trout, or haddock.
Nutrition Facts
Salmon & Lentils En Papillote
Serving Size
1 Serving Size: 1 fillet + 1 cup (250 mL) lentil mixture
Amount per Serving
Calories
410
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Cholesterol
60
mg
20
%
Sodium
240
mg
10
%
Potassium
966
mg
28
%
Fiber
9
g
38
%
Sugar
4
g
4
%
Protein
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.