Great recipes begin with premium ingredients.
En papillote is a foolproof French method where fish and veggies are wrapped up in a hand-folded parchment packet and then baked in their own juices until succulent and tender. Unwrapping the paper reveals dinner steamed to perfection, surrounded by a fragrant, flavorful broth that begs for a crusty French baguette or bed of whole grains for sopping up. If you’ve only had mediocre results when trying to bake salmon, you’ve got to try baking salmon en papillote. Serves 4.
4 6-ounce skinless salmon fillets
6 baby Yukon Gold potatoes, thinly sliced
1 bunch lacinato kale, center ribs and stems removed, torn into 2-inch pieces
2 shallots, thinly sliced
1 lemon, thinly sliced, seeds removed
2 tablespoons olive oil
Salt and pepper
- Preheat oven to 400°F.
- Lay 4 large rectangular pieces of parchment paper on a work surface. Place kale off-center on each sheet. Top with potatoes, shallots, then salmon. Season with salt and pepper. Top salmon with lemon slices and drizzle with olive oil.
- Fold parchment over salmon and crimp edges tightly to form a sealed packet. Place packets on a large rimmed baking sheet. Bake for 20 minutes and serve.
Do ahead: Salmon packets can be assembled 6 hours ahead and left to chill in the fridge.