Salmon en Papillote simply means salmon wrapped in parchment paper. It's one of the easiest cooking methods to ensure evenly cooked, flaky, and juicy salmon. We're giving this salmon a Mediterranean flavor spin with olives, red onions, and bold feta cheese crumbles. Have this tasty weeknight dinner on the table in 30 minutes or less.
Ingredients
- 4 salmon filets
- 2 lemon slices per salmon filet
- 1 cup green olives, halved
- 1/2 cup thinly sliced red onion
- 4 tbsp olive oil
- 1/2 cup cherry tomatoes, halved
- 1/2 cup Athenos traditional feta cheese
- Kosher salt
- Cracked black pepper
Method
- Preheat the oven to 400 F. Season salmon filets with 1 tbsp of olive oil, a few pinches of kosher salt and a few turns of cracked black pepper.
- Prepare four rectangular pieces of parchment paper. Layer two slices of lemon in the center of each parchment paper. Place the salmon filet on top, skin side down.
- Distribute olives and red onion evenly on top of each salmon filet. Drizzle the tops with a bit more olive oil and salt and pepper.
- Close each parchment package. Fold the top over each salmon filet and tightly roll the edges towards the salmon filet until the pouch is sealed all around the edge.
- With a spatula, place each package onto a large sheet pan. Bake for 14 minutes. Remove from the oven, carefully open the package, and top evenly with feta cheese and cherry tomatoes.