Saumon en Papillote

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C. Trim the woody ends from the asparagus, halve any thick spears lengthwise, halve the cherry tomatoes, finely slice the shallot, roughly chop most of the dill, and thinly slice half of the lemon. Cut two large sheets of baking parchment, about 35 x 40 cm each.

2. 2

   Place the asparagus in a bowl with the sliced shallot, cherry tomatoes, olive oil, half of the salt, and a pinch of black pepper. Toss well so the vegetables are lightly coated; this small amount of oil helps them cook evenly without making the dish rich.

3. 3

   Lay half of the vegetable mixture slightly off-centre on each parchment sheet to form a bed. Set a salmon fillet on top of each bed, then season the fish with the remaining salt and pepper. Scatter over the chopped dill, lay 2 to 3 lemon slices on each fillet, and pour 20 ml white wine around each portion. Keep the wine mostly around the fish rather than directly on top so the seasoning stays in place.

4. 4

   Seal each papillote tightly: fold the parchment over the fish, then make small overlapping crimps all around the open edges to create a well-sealed half-moon parcel. A tight seal traps steam, which gently cooks the salmon and keeps it moist without extra fat.

5. 5

   Place the parcels on a baking tray and bake for 12 to 14 minutes, depending on thickness. The parcels should puff slightly. The salmon is done when it is just opaque and flakes easily at the thickest point; for best texture, avoid overcooking.

6. 6

   Rest the parcels for 2 minutes after baking. Carefully open them away from yourself to avoid the burst of hot steam. Transfer to warm plates or serve directly in the opened parchment. Garnish with dill sprigs and lemon wedges.

Nutrition per serving

Notes

• •For a neater presentation, trim the asparagus to fit the parcels and align the spears in one direction before adding the salmon.
• •If your salmon fillets are thicker than 2.5 cm, add 2 minutes to the baking time.
• •Choose a dry, crisp white wine such as Muscadet or Sauvignon Blanc; avoid oaked wines, which can taste heavy here.
• •Serve with steamed new potatoes, green beans, or a simple salad if you want a more substantial meal while keeping it light.

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