Salmon en papillote with spring vegetables (with a super trick how to take off the skin perfectly)

I believe most of you know by now that I prefer fussfree recipes which captivate through the intensity of their flavour.

En papillote is basically a very posh way to say that the fish is steamed in foil. Only we don’t use foil but baking parchment. This way of preparing a meal is not only perfect for the family but even for a dinner party. Ingredients can be exchanged depending on the taste of the person for whom it is prepared.

Each family member or guest receives a package on his or her plate and can eat straight out of it if so wanted. The smell coming out of the packages is pure bliss!!!


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  • 2 sheets of baking paper
  • 80 – 150 g vegetables of your choice (I chose tender stemmed broccoli, cherry tomatoes, baby courgette, baby corn on the cob and spring onion, all vegetables with a short cooking time or cut so small that the cooking time is the same)
  • Salt, pepper
  • Olive oil
  • 200 g salmon (or any fish of your choice such as trout, halibut, sea bass etc)
  • 1 slice lemon
  • butter (unless lactose intolerance)
  • approx. 30 – 50 ml white wine (can be replaced by stock)

Clean the vegetables where necessary, peel them and cut them into pieces if required.

Place a sheet of baking paper on your work surface and place the prepared vegetables in the centre. Season with salt and pepper and drizzle with olive oil. Place the salmon on top, season and top with a slice of lemon and a few pieces of butter.

Then place a second sheet of baking paper on top and fold over well once at the top right. From there, keep folding to enclose the fish and vegetables. At the end, a small hole remains open into which the white wine is poured. Then fold the hole closed and Voilà! the preparation is complete.

This dish can be prepared the evening before and kept in the fridge until the next day. Take it out of the fridge about an hour before dinner and let it come to room temperature.

Cook in a preheated oven on a baking tray at 180 C for 10 – 20 minutes, depending on the thickness of the fish. Serve still packaged, cut only slightly to facilitate the opening at the table but leaving it closed so that the wonderful fragrance only comes into its own when opened properly!

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