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Salmon en Papillote with Fennel, Lemon and New Potatoes
Salmon fillets baked in parchment parcels with thinly sliced fennel, lemon and a splash of white wine, served alongside buttery boiled new potatoes. The steam trapped in the paper keeps the fish moist and perfumes it with anise and citrus — a classic French method that needs nothing more than an oven and a saucepan.
Serves 4Prep 20 minCook 25 minsalmon
Containsdairy · fish · sulphites
Protein 25%Carbs 24%Fat 51%
About 681 kcal a serve — 41 g protein, 40 g carbs, 37 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
preheatPreheat the oven to 200°C (fan 180°C). Tear off four large sheets of baking paper, each about 35 cm long.
Boil the potatoes
boilPut the new potatoes in a large saucepan, cover with cold water and add a good pinch of salt. Bring to the boil and simmer for 15–18 minutes until just tender to a knife. Drain and set aside.
In the saucepanPotatoes →
15–18 min
Prepare the fennel and lemon
prepTrim the fennel and slice the bulb as thinly as you can. Slice half the lemon into thin rounds and juice the other half. Reserve the fennel fronds.
On the boardPrep →
Build the parcels
assembleDivide the sliced fennel between the four paper sheets, making a bed in the centre of each. Sit a salmon fillet on top. Scatter over the garlic, lay lemon rounds on each fillet, then drizzle with olive oil, the lemon juice and white wine. Season with salt, pepper and the dill.
On the benchAssemble →
Seal and bake
bakeBring the long edges of each paper sheet together and fold over several times, then twist and fold the ends underneath to make a sealed parcel. Set the parcels on a baking tray and bake for 15 minutes, until the salmon is just cooked through.
Butter the potatoes
tossReturn the drained potatoes to their warm saucepan, add the butter and parsley and toss gently until glossy. Season to taste.
In the saucepanFinish →
Serve
serveOpen the parcels carefully at the table — mind the steam. Scatter with the reserved fennel fronds and serve each parcel with a mound of buttery new potatoes alongside.
Cook's noteCutting the fennel finely is important — thick slices won't soften in the short bake time. Any dry white wine works; swap for extra lemon juice and a splash of water if you prefer no alcohol.
Estimated per serve
681 kcal · 41 g protein · 40 g carbs · 37 g fatestimates, within ~10%
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