Salmon en Papillote with Spring Vegetables, White Wine & Thyme

Serves 1

Ingredients

• 1 salmon fillet (6–7 ounces), skinless, center-cut

• Fine sea salt

• Freshly ground black pepper

Vegetables

• 20 g carrot, julienned

• 15 g leek (white part only), julienned

• 15 g red bell pepper, julienned

• 20 g snow peas, thinly julienned

Aromatics & Fat

• 1½ tablespoons extra-virgin olive oil

• 1 tablespoon dry white wine

• 2 small sprigs fresh thyme

Equipment

• Parchment paper, cut into a large heart shape

Instructions

1. Heat the oven
   Preheat the oven to 400°F (205°C).

2. Prepare the parchment
   Place the parchment heart on a work surface. Lightly brush the bottom half with a thin layer of olive oil.

3. Season the vegetables
   In a small bowl, toss the julienned vegetables with a pinch of salt and ½ tablespoon of the olive oil. Arrange the vegetables in a compact bed slightly off-center on the parchment. Lay the thyme sprigs directly on top of the vegetables.

4. Season the salmon
   Season the salmon lightly on all sides with salt and pepper. Place it on top of the vegetables, presentation side up.

5. Add wine and oil
   Drizzle the remaining 1 tablespoon olive oil over the salmon. Pour the white wine around the vegetables, avoiding the top of the fish.

6. Seal the papillote
   Fold the parchment over the salmon. Starting at one corner, crimp and fold the edges tightly to form a well-sealed packet.

7. Bake
   Place the papillote on a sheet pan and bake for 10–12 minutes, until the parchment has puffed and the salmon is just cooked through.

8. Serve
   Transfer the unopened packet to a plate. Open at the table to release the steam, keeping the vegetables beneath the salmon. Serve immediately.