Serves 4
17 min
French in a Flash: Salmon with Summer Tomatoes and Rosemary en Papillote
Recipe GLPR22c91287c3fa05
Delicate salmon fillets steamed en papillote (in parchment) with fresh cherry tomatoes, fragrant rosemary, and olive oil. This elegant yet simple French technique preserves the fish's moisture and natural flavor while infusing it with summer aromatics. Ready in just 17 minutes.
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Ingredients
4 boneless, skinless salmon fillets (8 ounces each)
1/4 cup olive oil
2 teaspoons fresh rosemary, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
20 cherry tomatoes, halved
Directions
Preheat your oven to 400°F (200°C). Cut four large pieces of parchment paper (about 15 inches × 12 inches each) and fold each in half to create a crease.
Unfold the parchment and arrange the four salmon fillets in the center of each sheet, spacing them on one half only. Season each fillet generously with kosher salt and freshly ground black pepper.
Drizzle a tablespoon of olive oil over each salmon fillet, then distribute the fresh chopped rosemary evenly among them.
Divide the halved cherry tomatoes equally among the four packets, arranging them around each salmon fillet on the parchment.
Fold the parchment paper over the salmon and tomatoes to create a sealed packet, crimping and folding the edges tightly so steam cannot escape during cooking.
Place all four parchment packets on a baking sheet and transfer to the preheated oven. Bake for 7 minutes, until the salmon reaches an internal temperature of 145°F (63°C) at the thickest point.
Carefully remove the baking sheet from the oven and transfer each parchment packet to a serving plate. Gently open the packets at the table for dramatic presentation, being cautious of the hot steam that will escape.
