Salmon En Papillote (baked In Parchment Paper) Recipe

Preheat oven and prepare parchment

Preheat oven to 400°F (200°C). Cut 4 sheets of parchment paper into roughly 12x12 inch squares and set on a parchment-lined sheet pan.

Prepare mirepoix and spinach

In a skillet over medium heat, add 1 tablespoon olive oil and sauté 1 cup mirepoix until softened, about 4-5 minutes. Add 4 cups baby spinach and sauté until wilted; remove from heat.

Prepare salmon and season

Pat 4 salmon fillets dry. Season lightly with salt and pepper.

Assemble packets

Place each salmon fillet on its parchment sheet. Top with lemon slices, distribute 1/4 cup mirepoix, 1/4 cup sautéed spinach, 2 pieces sweety drop peppers, 1/4 tablespoon capers, and 1/2 tablespoon fresh dill. Drizzle 1/2 tablespoon olive oil over each fillet. Fold parchment to enclose and crimp the edges to seal.

Bake packets

Bake on the prepared sheet pan for 12-15 minutes, or until the salmon is just opaque in the center and the packets puff.

Rest and open

Let the packets rest 3-5 minutes, then carefully open at the table to steam release.

Rinse and cook quinoa

Rinse 1 cup quinoa under cold water. In a saucepan, combine quinoa with 2 cups water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer 15 minutes until quinoa is fluffy and liquid is absorbed.

Flavor quinoa

Stir in 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, and 2 tablespoons chopped parsley. Add salt to taste (about 1/2 teaspoon) and adjust as needed.

Rest and fluff

Remove from heat and let stand 5 minutes. Fluff with a fork and keep warm until serving.