Salmon and Tomatoes en Papillote

I knew I was going to like this week’s French Fridays with Dorie recipe before I even started making it.  How can you go wrong with salmon cooked en papillote?

The salmon “packets” are easy to assemble.  Place the salmon on top of some basil leaves.  Add a drizzle of olive oil and some salt and white pepper.  Top with lemon zest, thinly sliced red onions, a few grape tomatoes, lemon slices, and finally a sprig of thyme.  Seal the packets and bake!

It even looks good before it is cooked!

When the salmon comes out of the packets it is moist and perfectly cooked.  I found some fresh, wild sockeye at the market.  It really makes a difference to use fresh and wild salmon.  I can tell the difference, both in flavor and texture.

Fresh from the oven

I served my salmon with Spinach with Orzo and Feta.  It was the perfect accompaniment; the flavors went really well together.  The recipe comes from Martha Stewart’s Everyday Food.  It can be found on her web site (Spinach with Orzo and Feta), so I will not include the recipe here.

This meal was a hit with my whole family!




Filed under Cooking

5 responses to “Salmon and Tomatoes en Papillote

  1. The color on that salmon was beautiful – so vibrant!
    Glad you enjoyed.

  2. I didn’t have a chance to make this yesterday, but your photos make me wish I had! The colors are fabulous!

  3. Karen, Your salmon looks wonderful! Lovely photos! The orzo and spinach makes a great side with the fish.

  4. I used sockeye too and it was fantastic! I was already enjoying the meal from the moment I ‘scored’ that fresh fillet – the color alone is stunning. I will go look up the spinach feta orzo recipe. It looks delicious too.

  5. Teresa

    Fresh fish makes all the difference! Your side dish sounds fantastic, too.

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