Citrus Dijon Salmon en Papillote
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.
Equipment
- parchment paper
Ingredients
- 4 salmon fillets about 5 oz each
- 2 cups green beans trimmed
- 1 shallot thinly sliced
- 4 tsp Dijon mustard
- 4 cloves garlic minced
- 1 lemon thinly sliced
- 1 orange thinly sliced
- 4 sprigs fresh thyme
- Olive oil for drizzling
- Salt and pepper to taste
- 4 large sheets of parchment paper
Let's Make It
- Preheat oven to 400°F.
- Lay parchment sheets on a flat surface. In the center of each sheet, place a small handful of green beans and a few slices of shallot.
- Season with salt and pepper.
- Place a salmon fillet on top. Spread 1 tsp Dijon mustard over each fillet.
- Season the salmon with salt, pepper, and minced garlic.
- Top with lemon and orange slices. Add a drizzle of olive oil and a sprig of thyme.
- Fold the parchment paper into a packet, crimping the edges to seal tightly.
- Bake for 18–20 minutes or until salmon flakes easily with a fork.
- Carefully open packets and serve immediately—either plated or directly from the parchment.