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Salmon en Papillote is as simple and as healthy as dinner gets - beautiful lemon dill salmon paired with an easy potato salad.

Salmon en Papillote

Salmon en Papillote is as simple and as healthy as dinner gets - beautiful lemon dill salmon paired with an easy potato salad.
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Course: Main Course
Cuisine: French
Keyword: Salmon en Papillote
Total Time: 30 minutes
Servings: 4

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.
    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
    Place potatoes in a medium saucepan, cover with water and cook on stovetop.
  • 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
    Prep veggies and slice lemon.
  • 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
    On a baking paper, lay broccolini, zucchini, salmon fillet drizzled with olive oil and seasoned with salt and pepper and top with lemon slices and dill.
  • 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 >
    Place wrapped salmon fillets on a baking tray.
  • 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
    Add cooked potatoes to a serving bowl with butter, Greek yoghurt, dill, a squeeze of lemon and salt and pepper to make a potato salad.
  • 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.
    Serve salmon and veggies alongside potatoes.

Nutrition

Calories: 419kcal | Carbohydrates: 32g | Protein: 40g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 118mg | Potassium: 1571mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1004IU | Vitamin C: 101mg | Calcium: 95mg | Iron: 3mg