French · Dinner

Salmon en papillote

Name: Salmon en papillote
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 small fennel bulb, cored and very thinly sliced; 12 thin asparagus spears, trimmed and cut in 2-inch pieces; 1 tablespoon extra-virgin olive oil; 1 teaspoon kosher salt, divided; 1/2 teaspoon black pepper, divided; 4 center-cut skinless salmon fillets, about 6 ounces each; 1 lemon, half thinly sliced and half reserved for juice; 4 tablespoons dry white wine; 2 tablespoons unsalted butter, cut in 4 pieces; 1/4 cup chopped fresh dill; 4 large sheets parchment paper

Salmon gently steamed in individual parchment parcels with fennel, asparagus, lemon, white wine, dill, and a little butter.

About 35 minTotal

About 35 minActive

$$$Cost

ModerateDifficulty

Makes 4 servings

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 small fennel bulb, cored and very thinly sliced
12 thin asparagus spears, trimmed and cut in 2-inch pieces
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 center-cut skinless salmon fillets, about 6 ounces each
1 lemon, half thinly sliced and half reserved for juice
4 tablespoons dry white wine
2 tablespoons unsalted butter, cut in 4 pieces
1/4 cup chopped fresh dill
4 large sheets parchment paper

Instructions

Heat the oven to 425°F with a inside. Toss fennel and asparagus with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; divide just off-center among four heart-shaped parchment sheets.
Pat salmon dry, season with remaining salt and pepper, and set one fillet over each vegetable bed. Top each with lemon slices, 1 tablespoon wine, one piece butter, and one-quarter of the dill.
Fold parchment over the filling and make tight overlapping pleats from one end to the other, twisting the final point so steam cannot escape. Set parcels on the hot sheet pan.
Bake 11 to 15 minutes depending on thickness. Open one parcel carefully away from the face and verify salmon at 145°F and vegetables crisp-tender; return all parcels briefly if needed.
Transfer closed parcels to plates so diners receive the aroma, then cut open safely. Squeeze the reserved lemon half over the salmon only after cooking for fresh acidity.

FranceFrench household and bistro cooking

From the table

About this recipe

En papillote is the French technique of sealing food in parchment so aromatic steam cooks fish and vegetables together, then opening the parcel at the table.

En papillote means cooked in a paper envelope. The method is gentle steam-baking, not simply covering fish with foil. Thin vegetables are essential because they must finish in the same short window as salmon; parchment also avoids direct acid contact with aluminum. This Kwilt version follows the reviewed household adaptation: Keep the French packet technique and familiar salmon-vegetable form, use parchment rather than acidic aluminum contact, and add a temperature check without destroying all four parcels.

Sources

Dinner does not stop at the recipe