Salmon and Tomatoes en Papillote {FFwD}

When I first saw the July list for French Fridays with Dorie, I figured this week’s recipe was one I’d skip. I love salmon but no one else here eats it, so I never make it at home. However, my daughter asked if I could make pulled pork for her, and since I don’t eat pork, I figured this would be my chance to make salmon for myself.

I made the salmon for dinner the same evening that I made chunky beets and icy red onions, also from Around My French Table, and both were delicious.

As fancy as it sounds, this dish was really quite easy to put together. I began by searing grape tomatoes in a pan with a little bit of olive oil, just to bring out the flavor of the tomatoes a bit. To make the packet (“en papillote” means “in parchment” but like most recipes, this one uses foil to make the packets, I suppose because it’s easier to fold into a nice, tight seal), I began by laying freshly-picked basil from my garden on a sheet of foil, then sprinkling with salt and white pepper.

I set a piece of salmon on the basil, drizzled it with olive oil, then seasoned with salt and white pepper. I set the tomatoes to one side of the salmon, grated lemon zest over the fish and tomatoes, then scattered some of the leftover icy red onions from the chunky beet recipe over everything. I squirted a bit of fresh lemon juice on top, then finished it with lemon slices, basil, and a sprig of thyme.

After sealing the packet, I put it in the refrigerator until I was ready to cook the salmon for dinner. I cooked the packet for 10 minutes at 475°F. I served the salmon in the papillote, opening the packet at the table.

This was a wonderful dish. The salmon was cooked beautifully — moist, flaky, and tender — and the herbs and lemon gave it a bright, fresh flavor. This dish paired well with chunky beets and icy red onions and corn on the cob for a satisfying yet light Sunday supper.

If you’ve shied away from cooking fish at home, this is a great recipe to try. It’s quick and easy, without a lot of unusual ingredients. And sealing the ingredients in a foil packet ensures that the fish stays moist and absorbs the flavors of the herbs and spices.