Salmon en Papillote

Method

1. 1
   • zucchini 1
   • fennel bulb 1

   Prep the paper parcels — Heat the oven to 200°C. Cut two large squares of baking paper and divide the sliced zucchini and fennel between them as a bed.

2. 2
   • salmon fillet 2
   • lemon 1
   • garlic 2
   • butter 30 g
   • fresh dill 2

   Top the salmon fillets — Set a salmon fillet on each bed, season, and top with garlic, lemon slices, a knob of butter, and dill.

3. 3
   • white wine 1 dl

   Seal the parcels — Splash the wine over each parcel and fold the paper into a sealed pouch, crimping the edges tightly to trap the steam.

4. 4
   • salmon fillet 2

   Bake until just cooked — Bake for 18 to 20 minutes until the parcels puff and the salmon is just cooked. Open at the table to release the aromatic steam.

   ⏱20 min