I’m not good at French. I had to learn it for a year in Canada, and never quite mastered the pronunciation. Spanish comes easier to me, but not as easy as making this salmon “en papillote” or “in a wrapper”.
Cooking fish this way means far less cleanup and far less fuss. It’s also difficult to overcook or burn the fish using this method, since it steams inside the pouch. The fish comes out nice and moist, with all the juices trapped inside so you don’t lose any flavor. This is a great go-to for nights when you don’t want to dishes, but still want a home-cooked meal. Check out other ways I’ve made fish en papillote with potatoes and peppers, greens, and mushrooms
2 fresh salmon fillets
Red pepper flakes
1/4 lemon, thinly sliced
Fresh herbs: sage, rosemary, thyme
1 tbsp olive oil
2 handfuls of asparagus, ends trimmed
Heat oven to 400F, Place salmon on aluminum foil (or parchment paper) skin side down and season with salt, pepper, and red pepper flakes. Top with lemon and fresh herbs. In a bowl, toss asparagus and olive oil with salt and pepper. Add asparagus to fish, wrap, the fish, and cook in oven for 20 minutes. Remove from the oven and let sit for 5 minutes before opening carefully - the escaping steam is very hot. Serve over rice or quinoa or eat as-is for a lighter meal.