Mediterranean Salmon en Papillote with Lemon and Fennel
Discover the secret to perfectly moist, flavor-infused salmon every time. This recipe features a tender salmon fillet baked on a hidden raft of sweet fennel, bell peppers, and protein-rich beans, all steamed together en papillote (in a foil packet) with a bright, smoky lemon-garlic emulsion. It’s a complete, high-fiber meal in one packet that looks stunning on the table and is effortlessly healthy.
Servings 8
Calories 430kcal
Ingredients
For the Vegetable Raft:
- 1 large fennel bulb trimmed and very thinly sliced
- 2 sweet bell peppers any color, thinly sliced
- 1 medium red onion thinly sliced
- 1 15-ounce can chickpeas, rinsed and drained
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 tbsp extra virgin olive oil
- ¼ tsp black pepper
For the Salmon and Emulsion:
- 2.25 lbs center-cut salmon fillet skin on or off
- ½ tsp kosher salt
- 2 tbsp extra virgin olive oil
- 2 large lemons divided
- 7 large garlic cloves minced
- 1 medium shallot finely minced
- 2 tbsp capers rinsed and roughly chopped
- 2 tsp dried oregano
- 1 tsp smoked paprika
- ¼ tsp Aleppo pepper or a pinch of red pepper flakes
For Garnish:
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh dill
Instructions
- Prepare the Oven and Foil: Position an oven rack in the center and preheat the oven to 400°F (200°C). Lay a large sheet of heavy-duty aluminum foil (about 30 inches long) over a large baking sheet, allowing for plenty of overhang.
- Construct the Vegetable Raft: In a large bowl, combine the sliced fennel, bell peppers, red onion, rinsed chickpeas, and cannellini beans. Drizzle with 1 tablespoon of olive oil and the black pepper, and toss well to coat. Spread this mixture evenly over the center of the foil, creating a substantial, flat bed for the salmon to rest on.
- Create the Citrus-Herb Emulsion: In a small bowl, zest one of the lemons. Juice both lemons into the same bowl. Add the 2 tablespoons of extra virgin olive oil, minced garlic, shallot, rinsed capers, oregano, smoked paprika, and Aleppo pepper. Whisk vigorously until the mixture is emulsified.
- Season and Position the Salmon: Pat the salmon fillet completely dry with paper towels. Season both sides evenly with the kosher salt. Carefully place the salmon fillet directly on top of the vegetable raft.
- Bake in the Papillote: Pour the prepared Citrus-Herb Emulsion evenly over the top of the salmon. Slice the zested lemon into thin rounds and arrange them over the fish. Bring the long ends of the foil up and over the salmon, folding them together to seal tightly. Fold and crimp the side ends to create a completely sealed packet. Bake on the center rack for 18-22 minutes, or until the salmon is nearly cooked through.
- Broil for Color: Carefully remove the baking sheet from the oven and set the oven to a high broil. Cautiously open the foil packet, pulling the sides back to fully expose the top of the salmon (be mindful of hot steam). Return the baking sheet to the oven on a rack positioned 6-8 inches from the broiler. Broil for 2-4 minutes, watching closely, until the top of the salmon is lightly golden.
- Rest and Garnish: Remove the salmon from the oven and let it rest in the open foil for 5 minutes. In a small bowl, combine the chopped parsley and dill. Sprinkle the fresh herbs generously over the finished salmon and serve immediately, scooping portions of the fish along with the vegetable and bean raft underneath.
Notes
Nutrition Facts
Amount per serving: 1/8 of the recipe- Calories: 430 kcal
- Protein: 33 g
- Total Fat: 22 g
- Saturated Fat: 4.1 g
- Carbohydrates: 24 g
- Dietary Fiber: 7.2 g
- Sodium: 275 mg
- Added Sugar: 0 g