This recipe was one of my mum’s favourite and so it is in our home. It is even more popular in ours that the quality of the salmon in the UK is just amazing.
Saumon en papillote means salmon baked in parchment paper/aluminium foil. Even though the “en papillote” can sound quite fancy, this cooking method is super easy and amazingly tasty as it allows the flavours of the salmon and the herbs to infuse and develop wonderfully. As the salmon cooks in its juice it comes out really tender. It is as well a really healthy cooking method, which is definitely a plus 🙂
When I don’t have cream cheese, I simply drizzle the salmon fillets with olive oil and it comes out great as well.
I serve it with roasted butternut squash, minted pea puree, green beans puree, roasted potatoes….
Bon appétit !
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- 4 salmon fillets
- 80g cream cheese
- Herbes de Provence (or Thyme)
- Preheat your oven to 200ºC.
- Put each salmon filet in the middle of a sheet of parchment paper or aluminium foil. Make sure you use enough parchment paper/aluminium foil to wrap around the entire filet.
- Cover with the salmon with a layer of cream cheese and sprinkle with your herbs.
- Wrap your salmon with the paper/foil to shape/seal the parcel.
- Cook for 15 to 20 minutes, depending on the size of your fillets.
- I personally find it easier to use aluminium foil.