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MealDinnerSeafoodLow-SugarHigh-ProteinKetoPescatarianOne-Pot or PanMeal PrepWeeknightBakingUnder 30 MinutesEasyLow-CarbHealthyGluten-FreeDairy-FreeNorth American

Parchment-wrapped Salmon (en Papillote)

featured in 4 Ways To Cook Salmon

Cooking salmon in parchment paper is a fool proof method for getting juicy, tender salmon every time. The salmon steams in its own juices and is flavored with thyme and lemon for a light and delicious main.

Robin Broadfoot
Tasty Team
96% would make again

Under 30 minutes

Parchment-wrapped Salmon (en Papillote)

Under 30 minutes

Ingredients

for 1 serving

  • 6 oz skinless salmon fillet (170 g)
  • salt, to taste
  • pepper, to taste
  • olive oil, as needed
  • 1 lemon, sliced
  • fresh thyme, to taste

Special Equipment

  • parchment paper, or aluminum foil

Nutrition Info

  • Calories 624
  • Fat 49g
  • Carbs 11g
  • Fiber 3g
  • Sugar 3g
  • Protein 34g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200˚C).
  2. Fold the parchment paper in half, then open up.
  3. Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
  4. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  5. Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F (65˚C).
  6. Enjoy!
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Parchment-wrapped Salmon (en Papillote)