Citrus Dijon Salmon en Papillote
Serves 4
5 mins prep
20 mins cook
0 mins total
This parchment-wrapped salmon—or salmon en papillote (don’t worry, I butchered the pronunciation too at first)—is the perfect compromise. It feels fancy, but it’s secretly foolproof. Everything steams to perfection inside its parchment paper cocoon: the salmon comes out moist and flaky, the green beans tender, and the citrus, garlic, and thyme infuse everything with flavor. The Dijon mustard gives it a subtle tangy kick that pairs so well with the orange and lemon.
0 servings
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Preheat oven to 400°F.
Lay parchment sheets on a flat surface. In the center of each sheet, place a small handful of green beans and a few slices of shallot.
Season with salt and pepper.
Place a salmon fillet on top. Spread 1 tsp Dijon mustard over each fillet.
Season the salmon with salt, pepper, and minced garlic.
Top with lemon and orange slices. Add a drizzle of olive oil and a sprig of thyme.
Fold the parchment paper into a packet, crimping the edges to seal tightly.
Bake for 18–20 minutes or until salmon flakes easily with a fork.
Carefully open packets and serve immediately—either plated or directly from the parchment.