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Salmon En Papillote

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“This recipe comes from Pillsbury Classic Cookbooks, #279, May 2004, 'fish & Chicken.' Haven't made it yet, but it sounds too good not to pass along!”

Ingredients Nutrition


  1. Preheat oven to 400 degrees F, then cut four 15" rounds of parchment paper. Fold each in half, then unfold & lightly brush 1/2 tsp oil onto each parchment round to within 1" of the edge.
  2. Arrange potato slices evenly on half of each parchment round, & sprinkle with half of the salt & pepper.
  3. Put salmon on top of that, & sprinkle the remaining salt & pepper, before doing a final top-off with the carrots, tomatoes & 2 herb sprigs.
  4. To seal each packet, fold untopped side of parchment round over the topped side. Fold open edge over several times, folding & twisting until packet is completely sealed. Place packets on ungreased cookie sheet.
  5. Bake in oven for 15-20 minutes, depending on the thickness of the filets. Carefully unwrap 1 packet to check if fish flakes easily with fork. If not done, re-wrap & continue baking.
  6. Remove packets from oven & let stand 5 minutes before serving.
  7. Place packets on individual serving plates, then cut an X-shaped slit in the top of each packet. Carefully tear back the paper to serve.

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