2clove
2tsp
200g
4pinch
4pinch
280g
1piece
4piece
30ml
30ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2clove | — | — | |
| 2 | | 2tsp | — | — | |
| 3 | | 200g | — | — | |
| 4 | | 4pinch | — | — | |
| 5 | | 4pinch | — | — | |
| 6 | | 280g | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 4piece | — | — | |
| 9 | | 30ml | — | — | |
| 10 | | 30ml | — | — |
Turn the oven on to 200 °C and allow it to come fully up to temperature.
Peel the garlic cloves on the chopping board.
Garlic clove · 2 clove
Slice the peeled garlic cloves thinly on the chopping board.
Tip the sliced garlic off the chopping board into a small bowl to keep it ready.
Finely chop the flat-leaf parsley leaves on the chopping board.
Flat-leaf parsley leaves · 2 tspTip the chopped parsley off the chopping board into a second small bowl to keep it ready.
Line a large baking tray with two sheets of baking paper, each large enough to fold over and seal around a salmon fillet.
Rinse the courgette under cold running water in the colander.
Courgette · 200 g
Lift the rinsed courgette from the colander onto the chopping board.
Slice the rinsed courgette into thin rounds on the chopping board.
Lay half the sliced courgette in a single layer on the first sheet of baking paper on the tray.
Lay the remaining sliced courgette in a single layer on the second sheet of baking paper on the tray.
Season the courgette layer on the first parchment sheet with a pinch of salt.
Salt · 1 pinchSeason the courgette layer on the first parchment sheet with a pinch of black pepper.
Ground black pepper · 1 pinchSeason the courgette layer on the second parchment sheet with a pinch of salt.
Salt · 1 pinchSeason the courgette layer on the second parchment sheet with a pinch of black pepper.
Ground black pepper · 1 pinchPlace one salmon fillet (about 140 g and 2.5 cm thick) on top of the seasoned courgette on the first parchment sheet.
Salmon fillet · 140 gPlace one salmon fillet on top of the seasoned courgette on the second parchment sheet.
Salmon fillet · 140 gSeason the salmon on the first parchment sheet with a pinch of salt.
Salt · 1 pinchSeason the salmon on the first parchment sheet with a pinch of black pepper.
Ground black pepper · 1 pinchSeason the salmon on the second parchment sheet with a pinch of salt.
Salt · 1 pinchSeason the salmon on the second parchment sheet with a pinch of black pepper.
Ground black pepper · 1 pinchRinse the lemon under cold running water in the colander.
Lemon · 1 pieceLift the rinsed lemon from the colander onto the chopping board.
Slice the rinsed lemon into thin rounds on the chopping board.
Lay half the sliced lemon over the salmon on the first parchment sheet.
Lay the remaining sliced lemon over the salmon on the second parchment sheet.
Scatter half the sliced garlic over the salmon with lemon on the first parchment sheet.
Scatter the remaining sliced garlic over the salmon with lemon on the second parchment sheet.
Lay 2 fresh thyme sprigs over the salmon with lemon and garlic on the first parchment sheet.
Fresh thyme sprigs · 2 pieceLay 2 fresh thyme sprigs over the salmon with lemon and garlic on the second parchment sheet.
Fresh thyme sprigs · 2 pieceDrizzle olive oil over the salmon with lemon, garlic and thyme on the first parchment sheet.
Light olive oil · 15 ml
Drizzle olive oil over the salmon with lemon, garlic and thyme on the second parchment sheet.
Light olive oil · 15 mlDrizzle dry white wine over the salmon with lemon, garlic, thyme and olive oil on the first parchment sheet.
Dry white wine · 15 mlDrizzle dry white wine over the salmon with lemon, garlic, thyme and olive oil on the second parchment sheet.
Dry white wine · 15 mlFold the first sheet of baking paper up and over the salmon, then crimp and fold the edges tightly all the way round to form a well-sealed parcel.
Fold the second sheet of baking paper up and over the salmon, then crimp and fold the edges tightly all the way round to form a well-sealed parcel.
Slide the baking tray with both sealed parcels into the oven.
Bake the sealed parcels for about 18–19 minutes, until the thickest part of the salmon flakes and is just opaque in the centre.
Using oven gloves, carefully remove the baking tray from the oven.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven on to 200 °C and allow it to come fully up to temperature.⏱ 10 min |
| 2 | 2 clove | | Peel the garlic cloves on the chopping board.⏱ 30sResultPeeled garlic cloves |
| 3 | Peeled garlic clovesstep 2 | | Slice the peeled garlic cloves thinly on the chopping board.⏱ 1 minResultSliced garlic |
| 4 | Sliced garlicstep 3 | | Tip the sliced garlic off the chopping board into a small bowl to keep it ready.⏱ 5sResultSliced garlicused in step 28 |
| 5 | 2 tsp | | Finely chop the flat-leaf parsley leaves on the chopping board.⏱ 1 minResultChopped flat-leaf parsley |
| 6 | Chopped flat-leaf parsleystep 5 | | Tip the chopped parsley off the chopping board into a second small bowl to keep it ready.⏱ 5sResultChopped flat-leaf parsleyused in step 42 |
| 7 | — | | Line a large baking tray with two sheets of baking paper, each large enough to fold over and seal around a salmon fillet.⏱ 1 min |
| 8 | 200 g | | Rinse the courgette under cold running water in the colander.⏱ 30sResultRinsed courgette |
| 9 | — | | Lift the rinsed courgette from the colander onto the chopping board.⏱ 5sResultRinsed courgette |
| 10 | — | | Slice the rinsed courgette into thin rounds on the chopping board.⏱ 1 minResultSliced courgette |
| 11 | Sliced courgettestep 10 | | Lay half the sliced courgette in a single layer on the first sheet of baking paper on the tray.⏱ 1 minResultCourgette layer on parchment sheet 1 |
| 12 | — | | Lay the remaining sliced courgette in a single layer on the second sheet of baking paper on the tray.⏱ 1 minResultCourgette layer on parchment sheets 1 and 2 |
| 13 | 1 pinch | | Season the courgette layer on the first parchment sheet with a pinch of salt.⏱ 20sResultSalted courgette layer on parchment sheet 1 |
| 14 | 1 pinch | | Season the courgette layer on the first parchment sheet with a pinch of black pepper.⏱ 20sResultSeasoned courgette layer on parchment sheet 1 |
| 15 | 1 pinch | | Season the courgette layer on the second parchment sheet with a pinch of salt.⏱ 20sResultSalted courgette layer on parchment sheet 2 |
| 16 | 1 pinch | | Season the courgette layer on the second parchment sheet with a pinch of black pepper.⏱ 20sResultSeasoned courgette layer on parchment sheet 2 |
| 17 | 140 g | | Place one salmon fillet (about 140 g and 2.5 cm thick) on top of the seasoned courgette on the first parchment sheet.⏱ 20sResultSalmon on courgette on parchment sheet 1 |
| 18 | 140 g | | Place one salmon fillet on top of the seasoned courgette on the second parchment sheet.⏱ 20sResultSalmon on courgette on parchment sheet 2 |
| 19 | 1 pinch | | Season the salmon on the first parchment sheet with a pinch of salt.⏱ 20sResultSalted salmon on courgette on parchment sheet 1 |
| 20 | 1 pinch | | Season the salmon on the first parchment sheet with a pinch of black pepper.⏱ 20sResultSeasoned salmon on courgette on parchment sheet 1 |
| 21 | 1 pinch | | Season the salmon on the second parchment sheet with a pinch of salt.⏱ 20sResultSalted salmon on courgette on parchment sheet 2 |
| 22 | 1 pinch | | Season the salmon on the second parchment sheet with a pinch of black pepper.⏱ 20sResultSeasoned salmon on courgette on parchment sheet 2 |
| 23 | 1 piece | | Rinse the lemon under cold running water in the colander.⏱ 30sResultRinsed lemon |
| 24 | — | | Lift the rinsed lemon from the colander onto the chopping board.⏱ 5sResultRinsed lemon |
| 25 | — | | Slice the rinsed lemon into thin rounds on the chopping board.⏱ 1 minResultSliced Lemon |
| 26 | Sliced Lemonstep 25 | | Lay half the sliced lemon over the salmon on the first parchment sheet.⏱ 20sResultSalmon with lemon on courgette on parchment sheet 1 |
| 27 | — | | Lay the remaining sliced lemon over the salmon on the second parchment sheet.⏱ 20sResultSalmon with lemon on courgette on parchment sheets 1 and 2 |
| 28 | Sliced garlicstep 4 | | Scatter half the sliced garlic over the salmon with lemon on the first parchment sheet.⏱ 20sResultSalmon with lemon and garlic on courgette on parchment sheet 1 |
| 29 | — | | Scatter the remaining sliced garlic over the salmon with lemon on the second parchment sheet.⏱ 20sResultSalmon with lemon and garlic on courgette on parchment sheets 1 and 2 |
| 30 | 2 piece | | Lay 2 fresh thyme sprigs over the salmon with lemon and garlic on the first parchment sheet.⏱ 20sResultSalmon with lemon, garlic and thyme on courgette on parchment sheet 1 |
| 31 | 2 piece | | Lay 2 fresh thyme sprigs over the salmon with lemon and garlic on the second parchment sheet.⏱ 20sResultSalmon with lemon, garlic and thyme on courgette on parchment sheet 2 |
| 32 | 15 ml | | Drizzle olive oil over the salmon with lemon, garlic and thyme on the first parchment sheet.⏱ 20sResultSalmon with lemon and olive oil on courgette on parchment sheet 1 mixture |
| 33 | 15 ml | | Drizzle olive oil over the salmon with lemon, garlic and thyme on the second parchment sheet.⏱ 20sResultSalmon with lemon and olive oil on courgette on parchment sheet 2 mixture |
| 34 | 15 ml | | Drizzle dry white wine over the salmon with lemon, garlic, thyme and olive oil on the first parchment sheet.⏱ 20sResultPrepared salmon parcel 1 |
| 35 | 15 ml | | Drizzle dry white wine over the salmon with lemon, garlic, thyme and olive oil on the second parchment sheet.⏱ 20sResultPrepared salmon parcel 2 |
| 36 | — | | Fold the first sheet of baking paper up and over the salmon, then crimp and fold the edges tightly all the way round to form a well-sealed parcel.⏱ 1 minResultSealed salmon parcel 1 |
| 37 | — | | Fold the second sheet of baking paper up and over the salmon, then crimp and fold the edges tightly all the way round to form a well-sealed parcel.⏱ 1 minResultSealed salmon parcels |
| 38 | — | | Slide the baking tray with both sealed parcels into the oven.⏱ 20sResultSealed salmon parcels |
| 39 | — | | Bake the sealed parcels for about 18–19 minutes, until the thickest part of the salmon flakes and is just opaque in the centre.⏱ 19 minResultCooked salmon en papillote |
| 40 | — | | Using oven gloves, carefully remove the baking tray from the oven.⏱ 20sResultCooked salmon en papillote |
| Total Time | 43 min | ||
| Nutrient | per serving |
|---|---|
| 464kcal | |
| 33g | |
| 33g | |
| 6g | |
| 10g | |
| 3g | |
| 3g | |
| 379mg |
Salmon baked en papillote with lemon, courgette, and fresh thyme.
What you’ll doYou will prep the aromatics and vegetables, then build two individual parchment parcels on a baking tray, layering courgette rounds, seasoned salmon, lemon slices, garlic, thyme, oil and white wine before crimping them shut. The parcels go into a fully preheated 200 °C oven for around 18–19 minutes. The key risk window is the sealing step: any gap will let steam escape and dry the fish. The parcels are opened at the table and finished with freshly chopped parsley.
