Salmon en Papillotte Recipe
The photo above is for 2 whole salmon fillets which I cut into about 7-8 8 oz. pieces each. This is so easy that it is a go to entertaining recipe. The leftovers are wonderful for breakfast or lunch with salad.
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  1. 1 whole salmon filet.
  2. 5-6 cloves of garlic (about 2 Tbsp) minced very fine
  3. 2 large shallots (about 5 Tbsp) minced very fine
  4. 2 Tbsp olive oil
  5. Approx 5 tbsp chopped herbs (I usually use rosemary, thyme, oregano, basil and parsley or any combo of those)
  6. 1 1/2 Tbsp chopped sun dried tomatoes
  1. Preheat the oven to 375.
  2. Mince the shallots and garlic and cook over very low heat with the olive oil for about 45 minutes until translucent. You may need to add a little water or extra olive oil if it becomes dry.
  3. Chop the herbs and sun dried tomatoes.
  4. Place the salmon on a lining of parchment paper. Place on a wide piece of foil about 3 inches longer than the piece of fish on each end. The parchment is to avoid the salmon absorbing aluminum - and I think it looks pretty. Season with salt and pepper. Spread the shallots and garlic over the salmon. It will be almost like a paste. Sprinkle on the herbs and sun dried tomatoes. You can optionally add a few dollops of crème fraîche if you tolerate dairy. (I didn't do that.)
  5. Wrap the salmon up with space for steam and bake for about 20 minutes.
  6. Slide the parchment paper onto a platter and fold down the edges. Garnish with herbs.
Michele Gelman Wellness