Citrus Salmon en Papillotte

Fancy name, but simple idea: parchment paper “bags” keep all the steam and flavor inside for the perfectly cooked salmon of your dreams. Fresh herbs and smashed fingerlings fill out the perfect plate. 

Servings: 4 

Prep Time: 10 minutes 

Cook Time: 30 minutes 


For the Salmon: 

  • Salmon filets (4 pieces, about 6 oz each) 
  • Fresh dill, chopped 
  • Lemon, thinly sliced 
  • 2 garlic cloves, thinly sliced 
  • White wine (or vegetable broth) 
  • Salt and black pepper 
  • Olive oil 
  • Parchment paper 

For the Smashed Fingerlings: 

  • Fingerling potatoes (about 1 lb) 
  • 1 tablespoon fresh rosemary, chopped 
  • 1 teaspoon garlic powder 
  • Salt and pepper 
  • Olive oil


Prep and bake the salmon: 

  1. Preheat your oven to 400°F (200°C). 
  2. Cut large squares of parchment paper, enough to envelop each salmon filet. 
  3. Place a salmon filet on each parchment square. Season with salt, pepper, and sprinkle with chopped dill and garlic slices. 
  4. Place a few lemon slices on top of each filet. Drizzle each with a tablespoon of white wine or vegetable broth. Fold the parchment paper over the salmon, twisting the ends to seal the package. 
  5. Place the packets on a baking sheet and bake for about 12-15 minutes, depending on the thickness of the filets. 

Make the smashed fingerlings: 

  1. Boil the fingerling potatoes in salted water until tender, about 15-20 minutes.
  2. While the potatoes are boiling, preheat your oven to 425°F (220°C).
  3. Drain the potatoes and let them cool slightly. Place them on a baking sheet and gently half-smash each potato with a fork or potato masher.
  4. Drizzle the potatoes with olive oil, sprinkle with chopped rosemary, garlic powder, salt, and pepper. Bake in the oven for about 20-25 minutes, or until crispy and golden. 
  5. Plate the salmon, carefully open the packets, and serve with the smashed fingerling potatoes.