Salmon and Vegetables en Papillote is a scrumptious, impressive and easy way to serve moist fresh salmon filets!
We love cooking fish en papillote, which simply means wrapping it in a parchment paper or foil package and then baking it. For this recipe, fresh salmon fillets are combined with a medley of julienne vegetables (carrots, zucchini, yellow squash and asparagus), hoisin sauce, garlic and orange juice. Wrapped in a foil or parchment paper package, they are then either baked or grilled. When opened up, the vegetables are crisp tender, the salmon moist and tender. Yum!
Salmon fillets are wrapped in a package with a medley of julienned fresh vegetables, then baked or grilled. Quick and easy, impressive and delicious!
- 6 tablespoons fresh orange juice
- 1/4 cup hoisin sauce
- 1 teaspoon chopped garlic
- 4 salmon fillets, around 6 ounces each (see buying tips)
- 1/2 pound fresh asparagus
- 1/2 pound zucchini
- 1/2 pound yellow squash
- 1/2 pound carrots
- 2 teaspoons orange zest
- Preheat oven to 425 degrees.
- In a dish large enough to hold the salmon fillets in one layer, whisk together the orange juice, hoisin sauce and chopped garlic. Add salmon, turning it to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.
- Discard tough ends of asparagus. Cut off tips. Cut stalks in half lengthwise and then in half crosswise, to form matchsticks that are around 2 to 3 inches long. Place in a large mixing bowl; add the asparagus tips. Set aside.
- Cut the ends off of the zucchini. Cut the zucchini in half crosswise, then cut each piece into matchsticks that are around 2 to 3 inches long. Put in bowl with asparagus. Repeat process with the yellow squash and carrots. Toss the mixture to combine.
- Tear off four 24-inch long pieces of foil. (Note: if you are grilling, you won’t want to use parchment paper.) Mound 1/4 of the vegetables in the center of one piece of foil. Top with one salmon fillet. Repeat process 3 more times.
- Sprinkle top of each fillet with 1/2 teaspoon orange zest.
- Drizzle the marinade over the top of the salmon. Season fish and vegetables with salt and pepper.
- Fold up two opposite edges of the foil and fold over to seal. Fold ends under and seal.
- Place packets in one layer on a large cookie sheet and bake for 15 minutes or to desired doneness.
- Remove from oven and open carefully as the steam will be hot. Transfer salmon and vegetables to a serving platter or individual plates, drizzling cooking liquid from inside the packets over the top.
Variation: Place prepared foil packets on a preheated grill over medium heat and cook for around 15 to 20 minutes.