Salmon Papillotes with Fennel, Potatoes, and Olives
4.6(37)
It appears on your plate wrapped up like a present. But there's more to this dish than pretty presentation. When you bake salmon, potatoes, and fresh herb-sprinkled vegetables in parchment paper, something magical happens. Nestled in the package, the ingredients cook in their own juices. And when you snip the papillote open, dinner reveals itself in a cloud of aromatic steam.
Active time: 1 hr Start to finish: 1 1/4 hr
04Blanch vegetables, separately, in salted boiling water: fennel 2 minutes, carrots 1 minute, potatoes 2 minutes. Transfer fennel and carrots with a slotted spoon to a bowl of ice water, then drain well. Drain potatoes.
05Toss fennel and carrots with olives, zest, thyme, half of garlic, 2 tablespoons olive oil, and salt and pepper to taste.
06Toss potatoes with remaining oil and garlic and salt and pepper to taste.
07Divide potato mixture among centers of parchment squares. Season salmon with salt and pepper and place on top of potatoes, then top salmon with fennel mixture.
08Gather sides of parchment up over fennel mixture to form a pouch, leaving no openings, and tie tightly with string. 3Place packages directly on hot baking sheet in oven and cook 20 minutes. Serve immediately.