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Lemon Garlic Salmon en Papillote

Flaky, flavorful fish in a creamy herbed spinach sauce prepared with a simple yet sophisticated French technique,Lemon Garlic Salmon en Papillote,Simple French technique for flaky, flavorful fish

2 min read May 30, 2016

Lemon Garlic Salmon en Papillote.

This fancy-sounding French technique is actually really simple and is a great healthy way to make flaky and flavorful fish.

INGREDIENTS

YEILDS 6 SERVINGS

LEMON GARLIC SALMON

6 4-oz (113 g) salmon fillets
5 cubes crushed garlic
3 cubes frozen parsley
3 cubes frozen dill
1½ tsp salt
2 tsp honey
3 lemons sliced thinly

SPINACH SAUCE

1 cup frozen chopped spinach defrosted and drained
1 cup low-fat mayonnaise
2 cubes crushed frozen garlic
2 cubes frozen parsley
2 cubes frozen dill
1 tsp salt
1 Tbsp sugar
1 Tbsp sugar

PREPARATION

FOR SPINACH SAUCE

Combine all ingredients. Let it sit in the fridge for 30 minutes or up to 3 days for flavors to blend.

FOR FISH

Preheat oven to 400°F (205°C). On a baking sheet prepare a sheet of parchment paper so that it’s double the width of the baking sheet and a full baking sheet’s length of paper is hanging over the edge of the baking sheet (extra-wide parchment paper is helpful in this case). Lay the salmon on the parchment centering it so there is at least an inch or two of parchment on each side.

In a small bowl combine garlic herbs salt and honey. Spread evenly onto fillets. Layer lemon slices onto each piece. Cover the salmon with the extra flap of parchment paper. Fold over the edges with small overlapping folds so the salmon is encased in an envelope of parchment paper.