Salmon en Papillote is as simple and as healthy as dinner gets - lemon dill salmon paired with an easy potato salad. Wrap salmon up in an envelope of baking paper with veggies, and it will be cooked perfectly in 10 minutes.
At time of writing, this salmon dinner recipe has been viewed over 2 million times on Tiktok, and liked almost 70,000 times. Why? Because it is so very simple, easy, and delicious. It’s one of my favourite recipes when I’m not sure what to make for dinner because it’s really healthy, satisfying, and oh so simple. You have to give it a try.
What you need to make Salmon en Papillote
- Baby potatoes
- Broccolini
- Zucchini
- Dill
- Lemon
- Salmon fillets
- Olive oil
- Butter
- Greek yoghurt
- Salt and pepper
See recipe card for quantities.
How to make Salmon en Papillote
1. Preheat your oven to 220 C. Tear squares of baking paper, one to individually wrap each serve.
2. Wash potatoes and remove any dirty skin or divots. Chop in half or quarters (about 2cm pieces), place in a medium saucepan and cover with 2 cm water. Put on the stove and cook for 15 minutes (it should take about 5 minutes for the water to boil, then 10 minutes of simmering), or until potatoes are cooked when tested with a fork.
- 500g baby potatoes
3. Trim broccolini and slice down the middle of the stem. Slice zucchini into thin fingers. Roughly chop dill and split into two parts. Finely slice lemon.
- 1 bunch broccolini
- 1 zucchini
- ½ bunch dill
- 1.5 lemons
4. Lay a portion of broccolini and zucchini on a piece of baking paper, then lay salmon fillet on top. Drizzle olive oil over the salmon, season with salt and pepper (opt.) and top with slices of lemon and dill. Repeat until you have created a portion for each serve.
TIP: We’ll keep half the dill for the potatoes, so only use half on the salmon portions.
- 1 bunch broccolini
- 1 zucchini
- 4 salmon fillets
- 2 teaspoon olive oil
- Salt and pepper
- 1.5 lemons
- ¼ bunch dill
5. Fold the baking paper so you form an envelope around each serve, then place on a baking tray and in the oven for 8-10 minutes (depending on the thickness of your salmon).
Meanwhile, continue to the next step >
6. Once potatoes are cooked, drain and add to a serving bowl, with a few dots of butter, Greek yoghurt, remaining dill, a squeeze of lemon and salt and pepper (opt.). Mix in the bowl and you have a healthy potato salad.
- 2 teaspoon butter
- 1.5 tablespoon Greek yoghurt
- ¼ bunch dill
- Half a lemon
- Salt and pepper
7. To serve, remove salmon and veggies from envelopes and serve alongside potatoes. You can squeeze over some more lemon or add olive oil, salt and pepper if needed.
For little ones, flake up their salmon and chop up broccolini.
Substitutions
- Vegetarian - To make this vegetarian swap the salmon for firm tofu.
- Gluten Free - This is gluten free.
- Dairy Free - To make this recipe dairy free, replace butter with olive oil and skip the greek yoghurt on the potatoes. If you want you can use a dairy free cream, but I’d skip it.
Kid-Friendly Variations
- To make this recipe Kid friendly, simply chop up the salmon and check for bones, and skip the dill on their potatoes if they are not a fan.
Equipment
You will need an oven, baking paper (or foil), a saucepan, a stovetop, a baking tray.
Top tip
I use baking paper in this recipe, but you can also use foil if you prefer.
Recipe
Salmon en Papillote
Equipment
- Oven
- Baking paper or foil
- Saucepan
- Stovetop
- Baking tray
Ingredients
- 500 g baby potatoes
- 1 bunch broccolini
- 1 zucchini
- Dill ½ bunch
- Lemons 2
- 4 salmon fillets
- 2 teaspoon olive oil
- 2 teaspoon butter
- 1.5 tablespoon Greek yoghurt
- Salt and pepper
Instructions
- Preheat your oven to 220 C (425 F). Tear squares of baking paper, one to individually wrap each serve.
- Wash potatoes and remove any dirty skin or divots. Chop in half or quarters (about 2cm pieces), place in a medium saucepan and cover with 2 cm water. Put on the stove and cook for 15 minutes (it should take about 5 minutes for the water to boil, then 10 minutes of simmering), or until potatoes are cooked when tested with a fork.500 g baby potatoes
- Trim broccolini and slice down the middle of the stem. Slice zucchini into thin fingers. Roughly chop ½ bunch dill and split into two parts. Finely slice 1.5 lemons.1 bunch broccolini, 1 zucchini, Dill, Lemons
- Lay a portion of broccolini and zucchini on a piece of baking paper, then lay salmon fillet on top. Drizzle olive oil over the salmon, season with salt and pepper (opt.) and top with slices of 1.5 lemons and ¼ bunch dill. Repeat until you have created a portion for each serve.TIP: We’ll keep half the dill for the potatoes, so only use half on the salmon portions.1 bunch broccolini, 1 zucchini, Dill, Lemons, 4 salmon fillets, 2 teaspoon olive oil, Salt and pepper
- Fold the baking paper so you form an envelope around each serve, then place on a baking tray and in the oven for 8-10 minutes (depending on the thickness of your salmon).Meanwhile, continue to the next step >
- Once potatoes are cooked, drain and add to a serving bowl, with a few dots of butter, Greek yoghurt, remaining ¼ bunch dill, a squeeze of half a lemon and salt and pepper (opt.). Mix in the bowl and you have a healthy potato salad.Dill, Lemons, 2 teaspoon butter, 1.5 tablespoon Greek yoghurt, Salt and pepper
- To serve, remove salmon and veggies from envelopes and serve alongside potatoes. You can squeeze over some more lemon or add olive oil, salt and pepper if needed.For little ones, flake up their salmon and chop up broccolini.
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