Mediterranean Style Baked Salmon

Mediterranean-style Parchment-baked Salmon Recipe

Hello! Let's prepare together a dish that is pure freshness and well-being. This recipe of salmon is one of my favorites because it fully respects the product, maintaining an incredibly juicy texture thanks to the technique of parchment baking. It's a fantastic option for a light but flavorful dinner, where the aroma of the herbs and the citrus touch of the lemon transport us directly to the coast. Furthermore, by cooking in its own juices, it is extremely healthy and comforting. If you like preparations with a similar flavor profile, you might also enjoy some delicious Mediterranean salmon patties, but today we will focus on this steamed version.

Preparation time

Organizing yourself in the kitchen is fundamental to enjoy the process. Here is the time breakdown so nothing takes you by surprise:

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

For this dish to shine, the quality of fresh ingredients is vital. We are going to use simple ingredients that you surely already have or are very easy to find in your local market.

For the fish and vegetables

• 4 fillets of salmon (make sure they are fresh and boneless)
• 2 carrots
• 2 squash (zucchini)
• 2 cups of spinach leaves
• 4 cups steamed rice (pre-cooked to accompany)

For the aromatic dressing

• 2 cloves of garlic
• 2 yellow lemons (we will need both the zest and the juice)
• 2 tablespoons fresh parsley
• 1/4 cup of olive oil
• Salt to taste
• Pepper to taste

Assembly materials

• 4 squares of aluminum foil (large enough to loosely wrap each fillet)

Note: If yellow lemon (which is more aromatic and less acidic) is difficult to find in your area, you can substitute it with green lemon, but reduce the amount of juice slightly so it doesn't overpower the delicate flavor of the fish.

Utensils we will use

We don't need sophisticated equipment for this preparation. With your basic household tools, we will achieve a restaurant-quality result.

• Chef's knife (utility knife) and stable cutting board.
• Fine grater (for citrus).
• Lemon squeezer.
• Small bowl (to emulsify the dressing).
• Small whisk or a fork.
• Large pot with lid or steamer (for the bain-marie).
• Kitchen tongs (to handle the hot packets).

Preparation

Follow these steps carefully. The magic of this dish lies in the way the vegetables are cut and in the sealing of the packet. Let's get to work!

1. Preparation of the Mediterranean dressing

   The first step is to create the flavor base. Wash the parsley well and chop it finely; we want it to be well distributed throughout the dish. Peel the garlic cloves and chop them as small as you can (almost a paste) so you don't find large pieces when eating. Grate the zest of the yellow lemons (only the yellow part, avoid the white part which is bitter) and squeeze their juice. In a bowl, mix the chopped garlic, lemon zest, and parsley. Pour in the lemon juice and the olive oil in a stream while whisking lightly to emulsify. Season with salt and pepper to your taste and set aside. This mixture will enhance the natural flavor of the fish.

2. Cutting and preparation of vegetables

   For the vegetables to cook at the same time as the fish, the size of the cut is key. Wash and peel the carrots. Cut them into small cubes of approximately 1 cm. Do the same with the zucchini (without peeling, the skin adds color and fiber), also cutting them into 1 cm cubes. Wash the spinach, dry it well, and julienne it (cut into strips). Reserve everything separately.

3. Assembly of the packages (En Papillote)

   Spread the 4 squares of aluminum foil on your work surface (the dull side down is usually the norm, but it doesn't affect cooking). Place a fillet of salmon right in the center of each square. Now, evenly distribute the carrot cubes, zucchini cubes, and spinach strips over and around each piece of fish. This will create a moist bed that will provide aromatic steam.

4. Seasoning and sealing

   Retrieve your reserved dressing and mix it again in case the oil has separated. Generously pour the lemon, garlic, and parsley mixture over the fish and vegetables in each packet. Make sure everything is impregnated. Now, bring the ends of the aluminum foil together over the fish and fold the edges several times to seal tightly. It should look like an envelope or a slightly loose packet inside for steam to circulate, but well sealed on the outside so that the juices do not escape. This method concentrates the aromas of the herbs and vegetables.

5. Cooking au bain-marie

   Prepare your pot or steamer with boiling water (the water should not touch the food directly). Carefully place the packets on the rack or steamer basket. Cover the pot to maintain constant heat. Cook for exactly 10 minutes. Being steamed, the cooking is very gentle and fast. If your fillets are very thick (more than 3 cm), you can leave them for 2 extra minutes, but be careful not to overcook, we want the center to be juicy.

To finish and serve

Once the time has elapsed, remove the packets with the help of tongs to avoid burning yourself. Place each packet directly on the diner's plate. Very carefully (the internal steam burns), make a cross cut with a knife or scissors on the top of the aluminum and open the folds outwards, revealing the steaming and aromatic content. Serve immediately accompanied by the steamed rice you had ready. The rice is the perfect vehicle to absorb the citrusy juice released by the salmon during cooking.

Nutritional Information

This preparation is a classic example of nutritional balance. Here are the estimated values for each complete serving:

• Calories: 450 kcal
• Proteins: 35 g
• Fats: 22 g
• Carbohydrates: 28 g
• Fiber: 4 g

Note: Values are approximate and may vary depending on the exact size of the fillets, the amount of oil used, and the rice side dish.

5 keys to make it perfect

Although the recipe is simple, there are details that make the difference between a good dish and a spectacular one. Here I share my secrets:

1. Sealing is law: Make sure the aluminum foil is perfectly sealed. If the steam escapes, the fish will dry out and the vegetables will be hard. The packet should inflate slightly during cooking.
2. Uniformity in cutting: Cutting the carrot and zucchini into 1 cm cubes is not a whim. If you cut them too large, they will remain raw while the fish is already ready. Uniformity ensures that everything reaches the perfect point at the same time.
3. Don't overcook: The salmon continues to cook a little more with the residual heat inside the package once you take it out of the pot. Respecting the 10 minutes is crucial for that buttery texture.
4. Citrus freshness: Use freshly squeezed lemon juice. Bottled juice often has preservatives that alter the final flavor and give it an artificial touch that we don't want in this cuisine Mediterranean.
5. Oil quality: Being steamed and not fried, the flavor of the olive oil will be much more noticeable. Use a good quality extra virgin olive oil for that final fruity touch.

When is it ideal to enjoy it?

This Salmon en papillote Mediterranean style is incredibly versatile. It is ideal for a weeknight dinner when you have little time but don't want to sacrifice quality or health, as it cooks in just 10 minutes and you barely dirty any pots. It is also perfect for a summer meal on the terrace; served in its own package, it retains heat and aromas, creating a fun and rustic experience for guests. Furthermore, it is a light dish that won't leave you feeling heavy, ideal if you have activities afterward. If you are looking for something more sophisticated for a special celebration, you might prefer to try a salmon wellington, but for everyday, our en papillote is king.

Comparison table

Sometimes we get confused with so many ways to prepare this noble fish. Here I help you differentiate this recipe from other popular options so you can choose the one that best suits your craving today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how this turned out for you salmon en papillote. Did you add any personal touches with other vegetables? Did you accompany it with something different from rice? Leave your comment below and share your own findings with the community! Your experience can help others overcome their fear of cooking fish at home.

Culinary glossary

• Water bath: A gentle cooking technique that uses steam or hot water to cook food indirectly, preventing it from burning or drying out.
• En Papillote (Papillote): A cooking method where food is hermetically sealed in a wrapper (paper or aluminum) so that it cooks in its own juices and steam.
• Zest (Zest): The colored part of citrus peel, which contains aromatic essential oils, without the white part which is bitter.
• Emulsify: To whisk two liquids that normally do not mix (such as lemon and oil) until a homogeneous and slightly thick mixture is achieved.
• To julienne: To cut an ingredient into thin, elongated strips, a technique we use here for spinach.

Mediterranean Style Baked Salmon

Mediterranean-Style Salmon en Papillote: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spice and salt to your liking.

Type: Recipe

Cuisine: Mexican

Keywords: salmon, en papillote, style, Mediterranean, Mexican, salads, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT15M

Cooking Time: PT15M

Total Time: PT35M

Recipe Ingredients:

• 4 salmon fillets (approximately 170 g each)
• 2 tablespoons of extra virgin olive oil
• Juice of 1 yellow lemon
• 1 ½ cups cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup pitted black olives, halved
• 2 tablespoons fresh chopped basil
• 1 teaspoon dried oregano
• ½ teaspoon sea salt
• Aluminum foil or heavy-duty parchment paper

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 20 minutes

Total: :

Total: 35 minutes

Servings: :

Servings: 4

Difficulty: :

Difficulty: Easy

Step 1 :

Aluminum foil or heavy-duty parchment paper

Preheat the oven: :

Preheat the oven: Set to 200°C (392°F) and prepare a baking sheet with parchment paper or aluminum foil greased with a little olive oil.

Prepare the ingredients: :

Prepare the ingredients: In a bowl, mix the cherry tomatoes, olives, onion, oregano, lemon juice, salt, and a drizzle of olive oil. Set aside.

Prepare the fish: :

Prepare the fish: Place the salmon fillets on the tray, skin-side down. Distribute the vegetable mixture around or over the fish, according to preference.

Season and sear: :

Season and seal: Add another small amount of olive oil over the fillets, sprinkle with basil and close the papillote, forming a sealed package with the paper or foil.

Bake: :

Bake: Place in the oven for 15 to 20 minutes, depending on the thickness of the fillet. The fish will be ready when it flakes easily when touched and is no longer translucent.

Serve: :

Serve: Before opening, let rest for 2 minutes. Place on plates and accompany with additional lemon slices and fresh onion.

Step 1 :

The salmon must be completely thawed before preparation to prevent it from being raw in the center.

Step 2 :

Using well-sealed paper or foil prevents juices from escaping, ensuring a juicy and aromatic fish.

Step 3 :

Make sure not to overcook the fish; the ideal time is between 15 and 20 minutes, as overcooking can make the texture tough.

Step 4 :

Opting for fresh and seasonal ingredients significantly increases the final flavor of the dish.

Step 5:

Once baked, letting it rest for a few minutes allows the flavors to settle, enhancing the tasting experience.

Editor's Rating:
4.5