Citrus Dijon Salmon en Papillote

April 30, 2025

This parchment-wrapped salmon—or salmon en papillote (don’t worry, I butchered the pronunciation too at first)—is the perfect compromise. It feels fancy, but it’s secretly foolproof. Everything steams to perfection inside its parchment paper cocoon: the salmon comes out moist and flaky, the green beans tender, and the citrus, garlic, and thyme infuse everything with flavor. The Dijon mustard gives it a subtle tangy kick that pairs so well with the orange and lemon.

There’s a running joke in our house that I don’t even need to meal plan for Mondays—because my son always wants salmon. Like clockwork. Every week, without fail. I could offer pizza, tacos, even homemade mac and cheese, and he’d still ask, “Can we have salmon instead?”

As a mom of three (including two picky eaters), I’ve learned that when you find a meal that everyone eats without a fight—you stick with it. And this parchment-wrapped salmon? It’s the one. It somehow checks all the boxes: easy, healthy, minimal mess, and so flavorful that even my kids don’t notice they’re eating green beans and shallots.

What is Salmon en Papillote?

I used to just call this “salmon in parchment” because, honestly, the fancy term felt intimidating. (And also, how do you even pronounce en papillote? I’m still not 100% sure.) But don’t let the name fool you—this method is shockingly simple.

“En papillote” is just the French way of saying “baked in parchment paper.” The steam created inside the packet gently cooks the salmon and veggies, locking in moisture and infusing all that flavor from the garlic, citrus, and herbs. It feels fancy, but it’s secretly lazy—and I’m here for that energy.

Why This Recipe Works Every Time

I start with a bed of green beans and shallots—just enough veggies to feel good about dinner but not enough to scare off the picky eaters. A swipe of Dijon mustard gives the salmon this subtle zing, and the fresh lemon + orange slices add just the right brightness without tasting too “fishy.” (Side note: if your kids say they don’t like salmon because it’s fishy, this is the recipe to change their minds.)

The drizzle of olive oil and a sprig of fresh thyme on top make it smell like you’re cooking something way more complicated than you are.

Customizations to Fit Your Fridge

Don’t have green beans? No problem. You can totally swap in:

Zucchini rounds
Julienned carrots
Broccolini or asparagus spears
Even sliced bell peppers

For herbs, try rosemary, dill, or Italian parsley. And if you’re out of Dijon, a little honey mustard works too—just cut back slightly so it doesn’t get too sweet with the orange.

Easy Meal Prep Hack

One of my favorite parts? You can fully assemble the parchment packets ahead of time. I’ve wrapped these up in the morning, stuck them in the fridge, and pulled them out right before dinner. Total mom win.

You can even prep just the veggie layer and get your citrus sliced and salmon seasoned in advance—then it takes less than 10 minutes to wrap and bake. It’s like a meal-prep gift to your future self.

What to Serve With It

This dish is super versatile. Here are a few serving ideas:

Fluffy jasmine rice or quinoa
A side of roasted potatoes
Or my personal favorite—a warm crusty sourdough slice to soak up the juices (YUM)

Leftovers? Flake the salmon into a bowl with leftover green beans and toss with rice, arugula, and a drizzle of lemon vinaigrette for a super quick lunch.

Real Talk: Why You’ll Come Back to This Recipe

Between the easy cleanup, hands-off cooking, and rave reviews from my kids (who normally act like I’m poisoning them when I suggest vegetables), this salmon en papillote has earned a weekly spot on our table.

It’s also a reminder that “healthy” doesn’t have to mean bland or boring. You can take a few simple ingredients, wrap them in parchment, and end up with something that feels restaurant-worthy—even if your toddler is throwing peas on the floor while you eat.

Pro Tips for Perfect Packets

Fold like a pro: Make a heart-shaped cut of parchment and fold it over the ingredients. Starting at one end, crimp the edges to seal it tight so the steam stays in.
Don’t overbake: Check around the 18-minute mark. The salmon should flake easily with a fork but still be moist in the center.
Serve it in the packet: Not only does it feel fun and fancy, but it also means one less dish to wash.