Mediterranean Salmon En Papillote with Dill Potatoes
Thu, 26 June 2025
Mediterranean Salmon En Papillote with Dill Potatoes
Ingredients:
- 200g Fresh Salmon (skinned & boned, recommend sourcing from local fish monger)
- 200g Baby Potatoes
- 1 Lemon
- 6 Cherry Tomatoes
- 60g Mixed Pitted Olives
- 1 Teaspoon Dried Oregano
- 1 Sprig of Fresh Dill
- 1 Tablespoon of Butter
- Olive Oil
- Black Pepper
- Sea Salt
Instructions
For the Salmon En Papillote:
1. Lay out a sheet of baking paper (roughly 14 inches square, enough to place the salmon in the centre and fold over) on a baking tray.
2. Place your salmon in the centre of the sheet.
3. Cut two thin round slices of lemon and place on top of the salmon.
4. Chop the cherry tomatoes in half, chop half of your dill, and along with your olives, place on top of and around the salmon.
5. Season everything and add a good drizzle of olive oil.
6. Fold your baking paper over and fold the edges tightly to create a sealed parcel.
7. Place the salmon into a fan heated oven at 180 degrees for 20 minutes.
For the Dill Potatoes:
1). Boil your baby potatoes until fully cooked through, then slice into discs.
2). In a small pan, melt some butter, and add your potato discs, next add the remaining dill, a squeeze of lemon, and season with salt and pepper.
3). Cook until the potato is warmed through.
To Serve:
Simply serve the parcel on a large plate, with your potatoes on the side, and let your guest open the parcels themselves. Enjoy!
