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Salmon en Papillote With Lemon Dill Compound Butter and Gremolata

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Salmon en Papillote With Lemon Dill Compound Butter and Gremolata is a simple yet elegant dish that elevates any dining experience. This method of cooking salmon in parchment paper locks in moisture and flavor, delivering a tender, flaky fillet complemented by zesty lemon and fresh dill. Perfect for family dinners or special occasions, this recipe showcases vibrant colors and aromas that will impress your guests. With minimal effort, you can achieve restaurant-quality results right at home.

Ingredients

Scale
  • 2 fresh salmon fillets (6 oz each)
  • 2 sheets of parchment paper (approximately 12x16 inches)
  • 2 tbsp unsalted butter (softened)
  • 2 cloves garlic (minced)
  • 1 tbsp fresh dill (chopped)
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 cup cherry tomatoes (halved)
  • 1 medium zucchini (sliced thinly) or 1 bunch asparagus
  • Salt and pepper to taste
  • ¼ cup toasted pine nuts (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut parchment paper into rectangles large enough to fold over the salmon and vegetables.
  3. In a bowl, mix softened butter, garlic, dill, lemon juice, salt, and pepper until smooth.
  4. Lay salmon fillets on one half of each parchment rectangle; surround with zucchini or asparagus and cherry tomatoes.
  5. Spoon the compound butter generously over the salmon.
  6. Fold the parchment over to create sealed packets by crimping the edges tightly.
  7. Place packets on a baking sheet and bake for 15-20 minutes until the salmon is flaky and vegetables are tender.

Nutrition

Keywords: Feel free to substitute salmon with other fish like trout or halibut. Experiment with herbs; thyme or basil can add different flavor profiles. Serve with a sprinkle of gremolata for an added burst of flavor.

Find it online: https://rosykitchenette.com/delightful-salmon-en-papillote-with-lemon-dill-butter/