Citrus Salmon en Papillote

Experience the elegant simplicity of French cuisine with this zesty Citrus Salmon, delicately baked in parchment paper to capture refreshing citrus and aromatic fennel flavors.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 375°F (190°C) to ensure it’s hot when you place the salmon inside, allowing for even cooking. Tear a piece of parchment paper about 12 inches long; this will hold the salmon and trap steam, resulting in a moist and tender fillet.
2. 2.
   Lay the parchment flat and place the salmon fillet in the center. Drizzle 1 tablespoon of olive oil over the salmon, letting it cascade down the sides to create a rich flavor profile as it cooks. Sprinkle evenly with salt, ensuring the salmon is well-seasoned.
3. 3.
   Arrange the fennel slices over the salmon, followed by the orange slices, spacing them evenly. The fennel will add a subtle anise flavor and aroma, while the citrus will provide a bright contrast.
4. 4.
   Fold the parchment over the salmon to create a seal. Begin crimping the edges firmly, starting at one end and continuing all around to trap the aromatic steam. Ensure the ends are sealed tightly to prevent steam from escaping.
5. 5.
   Place the papillote on a baking sheet and bake for 20 minutes. This allows the flavors to meld perfectly. You’ll know it’s done when the parchment is puffed and the salmon is just opaque in the center. If unsure, cut a small slit to peek inside.