Salmon en Papillote

Cooking fish en papillote [pah-pee-YOHT] refers to the French method of baking fish in a wrapping of parchment paper.



  • 2/3 cup uncooked orzo pasta
  • 2   plum tomatoes
  • 1/4 cup green onions with tops, sliced
  • 1/3 cup pitted ripe olives, sliced
  • 3 tablespoons prepared basil pesto, divided
  • 1/2 teaspoon lemon zest, finely chopped
  • 1/4 teaspoon salt
  • 4   skinless salmon fillets (4-6 ounces each)


  1. Preheat oven to 425ºF. Cut four 15-inch squares of Parchment Paper using Professional Shears. Fold in half and cut to make large heart shapes when unfolded.

  2. Cook pasta according to package directions; drain in small Stainless Mesh Colander. Place pasta in small Bamboo Fiber Mixing Bowl. Cut tomatoes lengthwise in half using Chef’s Knife; remove seeds. Chop tomatoes. Slice green onions. Slice olives using Egg Slicer Plus®. Add tomatoes, green onions, olives and 1 tablespoon of the pesto to pasta. Prepare lemon zest using Zester/Scorer. Stir lemon zest and salt into pasta mixture. Rinse salmon with cold running water; pat dry.

  3. For each serving, open paper heart and spoon about 3/4 cup pasta mixture on right side; top with salmon fillet. Spread salmon with 1 1/2 teaspoons of the remaining pesto using All-Purpose Spreader. Fold left side of heart over salmon. Starting at top, tightly seal packet by making a series of short, narrow, overlapping folds along the open edge. At bottom of heart twist tip and turn up.  

  4. Arrange packets on Large Bar Pan. Bake 13-15 minutes. (Carefully open one packet to test that salmon flakes easily with fork.) Immediately remove packets from Bar Pan using Large Serving Spatula. To serve, cut an “X” through top layer of paper and fold back points.


  • 4  servings

Nutrients per serving:

Calories 570, Fat 26 g, Sodium 430 mg, Dietary Fiber 2 g

Cook's Tips:

Salmon is often sold in large fillets (1-2 pounds) with the skin intact. At the fish counter, you can ask to have the skin removed and the fillet cut into individual portions. To remove the skin yourself, place fillet, skin side down, on cutting board. At one end, cut through to the skin using Chef’s Knife. While firmly holding onto the skin, angle the knife and cut the flesh from the skin using a sawing motion.

You’ll find prepared basil pesto in the refrigerated fresh pasta or Italian foods section of the supermarket. It is a flavorful sauce made with basil, garlic, pine nuts, Parmesan cheese and olive oil. 

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