Salmon en Papillote

Inspired by recipe on
Yield: 3 servings

3 servings of salmon fillet
1 red pepper, sliced
1 yellow pepper, sliced
2 shallots, sliced
3 sprigs of thyme
3 sprigs of oregano
3 tbsp butter
6 slices of lemon
3 tbsp white wine
salt and pepper
  1. Preheat the oven to 375F (parcels can be made up to 6 hours in advance and chilled).
  2. Cut 3 squares of parchment paper. Fold the squares in half to make a crease, then open up.
  3. On one half, near the crease, arrange pepper slices.
  4. Place salmon on top of pepper slices.
  5. Top with shallots, herbs, butter, lemon slices, and wine. Season with salt and pepper.
  6. To create the parcel, fold empty half of parchment over the food. Starting at a folded end, make a small fold in the paper, folding on an angle.
  7. Make the next fold so that the crease overlaps with the first fold to create a seal.
  8. Continue with these small folds, working around the seafood, until you get to the end.
  9. Place on a baking sheet and bake for 12-15 minutes or until parcels inflate.
  10. Cut open parcels and serve immediately.