Mediterranean Salmon en Papillote
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 20 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 |
| kosher salt | |
| cracked black pepper | |
| 1/2 cup | cherry tomatoes, halved |
| 1/2 cup | Athenos Crumbled Traditional Feta cheese |
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 rectangle 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 and carefully open the package and top evenly with feta cheese and cherry tomatoes.
