Salmon Papillotes with Fennel Potatoes and Olives
Delight your taste buds with these elegant Salmon Papillotes with Fennel Potatoes and Olives, a recipe that combines vibrant Mediterranean flavors with an easy, mess-free cooking technique. Tender salmon fillets are layered over a medley of thinly sliced fennel, buttery fingerling potatoes, juicy cherry tomatoes, and briny kalamata olives, all infused with the bright zest and juice of lemon and aromatic fresh thyme. Wrapped in parchment paper and baked to perfection, this one-dish meal locks in moisture and flavor for a perfectly tender and fragrant dining experience. Ready in under an hour, this healthy yet indulgent dish is perfect for weeknight dinners or a dinner party showstopper, as each guest opens their own packet to unveil a steamy burst of flavor.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skinless, about 6 oz each)
- 12 ounces fingerling potatoes
- 1 medium fennel bulb (thinly sliced)
- 1 cup kalamata olives (pitted and halved)
- 1 cup cherry tomatoes (halved)
- 2 pieces garlic cloves (minced)
- 4 tablespoons extra virgin olive oil
- 1 piece lemon (zested and juiced)
- 4 sprigs fresh thyme sprigs
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 pieces parchment paper (large sheets)
Instructions
Preheat the oven to 375°F (190°C).
Bring a medium pot of salted water to a boil. Add the fingerling potatoes and cook for 10 minutes, or until just tender. Drain and slice the potatoes into rounds about 1/4 inch thick.
Cut four large sheets of parchment paper, each approximately 15x12 inches. Fold each sheet in half and then reopen, creating a crease down the center.
In a large bowl, combine the sliced potatoes, fennel slices, olives, cherry tomatoes, minced garlic, 2 tablespoons of olive oil, lemon zest, sea salt, and black pepper. Toss to coat evenly.
Divide the vegetable mixture evenly among the four parchment sheets, placing the mixture slightly to one side of the center crease.
Place a salmon fillet on top of the vegetable mixture on each sheet and season the salmon with a pinch of salt and pepper. Drizzle each fillet with 1/2 tablespoon of olive oil and a squeeze of lemon juice. Add one sprig of fresh thyme on top of each fillet.
Fold the other half of the parchment over the salmon and vegetables, aligning the edges. Starting at one corner, fold and crimp the edges tightly all the way around to create a sealed packet.
Place the papillotes on a baking sheet and bake in the preheated oven for 20-25 minutes, depending on the thickness of the salmon fillets.
Carefully transfer each papillote to a plate and serve immediately. Allow guests to open their packets at the table for a dramatic and aromatic presentation.
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.0 g | 256% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 6028 mg | 262% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 13.5 g | ||
| Protein | 170.6 g | 341% | |
| Vitamin D | 81.5 mcg | 408% | |
| Calcium | 418 mg | 32% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 5444 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
