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Salmon en Papillote: Fish in a DIY bag

This salmon en papillote is cooked in parchment paper for delicious, juicy salmon that is baked to perfection in the oven. It's cooked on top of a bed of shallots and carrots for a delicious meal that can easily be made Whole30 or paleo.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Seafood
Cuisine: American
Keyword: paleo, salmon, whole30
Servings: 2
Author: Food Banjo


  • 3 carrots shredded
  • 1 shallot chopped
  • 2 salmon fillets skin and bones removed
  • 1 tbsp. butter or olive oil
  • 1 tbsp. lemon zest
  • 2 sheets of parchment cut roughly 15in x 20in


  • Preheat oven to 375 degrees.
  • Heat butter or oil in a pan over medium heat. Sauté carrots and shallot until soft (3 - 4 minutes) adding salt and pepper to taste.
  • Fold the parchment in half so it is 15in x 10in and cut a half heart shape so when unfolded it looks like a Valentine’s heart.
  • Divide the sautéed vegetables onto the wider part of the hear parchment, close to, but not overlapping the fold. Place the fish on top of the vegetables. Top with lemon zest, salt and pepper.
  • Place the left half of parchment over the fish in the same way you cut out the heart.
  • Folding: Starting at the top inseam of the heart fold over a 1 inch section of parchment toward the center of the heart. Working your way around the open side of parchment ½ inch at a time, continuing to fold the sections making sure you overlap the previous section so that no steam escapes. Once you get to the end, fold the long tail of the heart around a few times and tuck it underneath the bag.
  • Place the bags in the oven on a cookie sheet for 9 or 10 minutes.
  • Serve and tear in.