Lemon-herb salmon en papillote

Serving Size

Serves 4

Time

30 minutes

Date

05.03.16 More info+

It's weeknight easy, but Saturday night delicious.

Unlike chicken, for which people often have a stable of go-to recipes, cooking piece of fish can be enigmatic. This treatment—steaming fish in parchment paper packets—works well with salmon, as well as flaky fish, such as hake, sole, and turbot. Put any fillet in the pouch with some citrus, herbs, olive oil, and fresh herbs for a flavorful meal.

Ingredients

lemons

12 ounces

grape tomatoes, halved

shallots, finely chopped

Small handful basil, roughly chopped

Kosher salt

Freshly-ground black pepper

Four

6- to 8-ounce salmon fillets

Extra-virgin olive oil

Directions

Step 1

Preheat oven to 400 degrees F.

Step 2

In a medium bowl, zest lemon; juice one, slice the other, and set both aside. Toss the zest with tomatoes, shallot, and basil. Season with salt and pepper, drizzle with lemon juice, and toss again.

Step 3

Fold four large rectangles of parchment paper in half, then unfold and lay side-by-side. On one side of each piece of parchment paper, centered about an inch away from the seam, divide lemon slices and arrange in a compact layer. Place fillets on lemon, spread tomato mixture on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Fold paper over along middle seam, then fold and roll edges over ½ inch at a time on all sides, working toward the middle, until the packet is in the shape of a half-moon and about 1 inch of open space remains around fillets.