Salmon en Papillote: Lemon, Dill & Fennel

A culinary journey in foil

Salmon en papillote is more than just a recipe: it's a symphony of delicate flavors and an invitation to relax. Imagine: a balmy summer evening, the intoxicating aroma of lemon and dill wafting through your kitchen… This simple yet elegant recipe is perfect for a romantic dinner, a family meal, or even an evening with friends. Cooking en papillote preserves the salmon's tenderness and concentrates all the aromas of the fresh herbs. Prepare to savor a dish that is as beautiful as it is delicious!

I still remember the first time I made this recipe. It was a chilly autumn evening. I needed a comforting dish, simple yet refined. And then, the magic happened! The salmon, cooked to perfection, turned out to be absolutely delicious. Since then, this recipe has become a staple at my table.

So, without further ado, let's dive into the preparation of this divine dish!

Ingredients

Serves 4:

• 4 salmon fillets (approximately 150g each)
• 1 untreated lemon
• 1 large bunch of fresh dill
• 1 fennel bulb
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (thermostat 6).
2. Wash and dry the fennel. Finely slice the bulb.
3. Rinse the lemon and zest it, avoiding the white pith. Squeeze the juice from the lemon.
4. Finely chop the dill.
5. In a bowl, combine the sliced ​​fennel, chopped dill, lemon zest and juice, olive oil, salt and pepper.
6. Place a salmon fillet in the center of each sheet of parchment paper. Spread the fennel-dill-lemon mixture over the salmon fillets.
7. Seal the parchment packets, forming a small airtight package. Fold the edges well to prevent any juice from leaking out during cooking.
8. Bake for 15 to 20 minutes , depending on the thickness of the salmon fillets. The salmon is cooked when it flakes easily with a fork.
9. Carefully open the foil packets , being careful of the steam.
10. Serve immediately. You can accompany your salmon with steamed green vegetables or a fresh salad.

Chef's Tips

For an even more intense flavor, you can add a few fresh basil or thyme leaves to the aromatic mixture.

Feel free to adjust the amount of lemon to your liking. If you prefer a stronger flavor, add more juice and zest.

For a flawless visual result, choose salmon fillets of uniform size.

Conservation

It is best to eat this dish the same day. However, you can keep leftovers in the refrigerator for 1 to 2 days in an airtight container.