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Salmon En Papillote with Tomato Butter Recipe

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Salmon En Papillote with Tomato Butter is a flavorful and elegant dish where tender salmon fillets are baked in parchment paper with a zesty tomato butter, cherry tomatoes, olives, garlic, and capers. This method steams the salmon, locking in moisture and infusing it with aromatic herbs and tangy accents, resulting in a light, healthy, and visually stunning meal that pairs wonderfully with rice or pasta.

Ingredients

Compound Butter

  • 4 tablespoons salted butter, room temperature
  • 1 tablespoon tomato paste
  • ½ teaspoon brown sugar
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ⅛ teaspoon kosher salt

Salmon and Vegetables

  • 4 (4-ounce) skinless salmon fillets
  • 1⅛ teaspoons kosher salt, divided
  • 1 lemon, cut into 8 slices
  • 4 sprigs fresh thyme
  • 1 pint cherry tomatoes
  • 20 green olives, pitted (Castelvetrano or Frescatrano preferred)
  • 6 garlic cloves, thinly sliced
  • 2 tablespoons capers, drained
  • Freshly cracked black pepper, to taste
  • ¼ teaspoon crushed chili flakes (optional)
  • Freshly grated Parmesan cheese (optional)
  • Cooked rice or cooked pasta, for serving

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and place a rack in the center position. Prepare the parchment paper by cutting it into four 15 x 10-inch ovals, then fold each oval in half crosswise.
  2. Make the compound butter: In a small bowl, combine the room temperature salted butter with tomato paste, brown sugar, garlic powder, dried oregano, and ⅛ teaspoon kosher salt. Mix well until all ingredients are evenly incorporated to create a flavorful tomato butter.
  3. Prepare the salmon parcels: Unfold each parchment sheet and place 2 lemon slices on one half of the sheet, topping them with a fresh thyme sprig. Lay one salmon fillet on top and season it with the remaining 1 teaspoon kosher salt evenly over the fish. Spread an equal portion of the compound butter over each salmon fillet.
  4. Add the vegetables and seal: Equally divide the cherry tomatoes, green olives, thinly sliced garlic cloves, and drained capers around the salmon on each parchment sheet. Fold the parchment over the salmon and carefully roll the edges toward the center to securely seal each packet, ensuring that steam will be trapped inside while baking.
  5. Bake the salmon en papillote: Arrange the sealed parchment pouches on a rimmed baking sheet and bake in the preheated oven for 15 minutes. This gentle steaming method cooks the salmon perfectly while infusing it with aromatic flavors.
  6. Open and serve: Transfer each pouch to individual plates. Using a fork, carefully unroll the edges of the parchment to release the steam. Sprinkle with freshly cracked black pepper, crushed chili flakes, and freshly grated Parmesan cheese if desired. Serve immediately alongside cooked rice or pasta for a complete meal.

Notes

  • Use skinless salmon fillets for ease of eating and even flavor absorption.
  • Ensure parchment packets are sealed properly to trap steam and cook the salmon evenly.
  • Tomato butter can be prepared in advance and stored in the refrigerator for up to 2 days.
  • For a spicier kick, increase the amount of crushed chili flakes or add fresh sliced chili peppers.
  • This recipe pairs beautifully with light sides like steamed vegetables, quinoa, or a fresh green salad.

Find it online: https://marthatasty.com/salmon-en-papillote-with-tomato-butter-recipe/