Steam fish fillets in pouches of parchment paper or aluminum foil for a simple and healthy weeknight meal.
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| Salmon en Papillote with Lemon and Swiss Chard |
This may sound hard to believe, but when
Panko-Crusted Salmon appears on our weekly
Menu Plan, I'm not the one who prepares it. Stephen has mastered the art of creating a crispy, golden brown crust, so I put him in charge of cooking the fish whenever I have a craving for salmon. But, as you can imagine, preparing salmon this way every. single. time. gets tedious and can come off as uninspired, so it's good to have another preparation in mind as a backup.
Taking inspiration from
The Leafy Greens Cookbook, I turned to the technique of
en papillote to change things up. French for "in parchment" or "in paper", this method of cooking relies on the creation of a pouch, usually made out of parchment paper or aluminum foil, in which to put the food before baking. The pouch holds in moisture to steam the food, making it an extremely healthy way of cooking.
And totally perfect for cooking fish.
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| Swiss Chard for Salmon en Papillote |
Start by creating a pile of greens -- in this case, Swiss chard -- in the center of a square of aluminum foil.
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| Salmon en Papillote |
Nestle the salmon on top of the greens like you're tucking it into a blanket.
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| Salmon en Papillote with Lemon and Swiss Chard |
After seasoning the salmon with some salt and pepper, top the fillet with a mixture of scallions, chopped parsley, and dried thyme. Finish with a layer of lemon slices.
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| Salmon en Papillote with Lemon and Swiss Chard |
Do this for each piece of fish you'll be cooking.
After 10-15 minutes in the oven, you'll have this. Doesn't it look tasty?
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| Salmon en Papillote with Lemon and Swiss Chard |
I served our Salmon en Papillote with Lemon and Swiss Chard with some red potatoes that I boiled and dressed lightly with a parsley butter sauce. You know... 'cause I had to throw some butter in there somewhere! If you're completely avoiding butter, then you can always make up some rice -- wild rice or, perhaps a pilaf -- to go on the side. Totally up to you!
Salmon en Papillote with Lemon and Swiss Chard
Prep Time:
5-10 minutes | Cook Time:
10-15 minutes | Total Time:
15-25 minutes | Yield:
2 servings | Printable Recipe
INGREDIENTS
-
2 cups (packed)
Swiss chard, de-stemmed and chopped
-
2 8-ounce
salmon fillets
- Salt and pepper
-
1 1/2 teaspoons
dried thyme
-
2
scallions, both white and green parts, finely chopped
-
3 tablespoons (packed)
fresh parsley, chopped
-
1 medium
lemon, sliced
INSTRUCTIONS
- Preheat the oven to 350°F.
- Tear 2 square pieces from a roll of parchment paper or aluminum foil.
- Place a cup of Swiss chard in the center of each square. Top each pile of Swiss chard with one salmon fillet.
- Season the salmon with a pinch each of salt and pepper.
- Divide the dried thyme, scallions, and parsley among the fish fillets.
- Fold the parchment paper or foil over the fish, crimping along the edges to create a seal.
- Place the pouches on a baking sheet and bake for 10-15 minutes, or until the fish is cooked. It should flake easily with a fork.
- Serve in the packets.
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