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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Salmon & Vegetables En Papillote

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.49

$2.49 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,vegan,gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30,vegan
spoonacular Score:76%

Spoonacular Score: 76%

 

Salmon & Vegetables En Papillote takes roughly roughly 45 minutes from beginning to end. This recipe serves 2. One portion of this dish contains around 3g of protein, 14g of fat, and a total of 203 calories. For $2.49 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. A mixture of orange juice, mange tout, lemon, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 75%. Salmon En Papillote with Vegetables, Salmon En Papillote with Vegetables, and Fish and Vegetables En Papillote are very similar to this recipe.

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Raymond Reserve Selection Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 18 dollars per bottle.

Raymond Reserve Selection Chardonnay

The Napa Valley Reserve Chardonnay opens with toasty aromas of vanilla bean, baked pears and a hint of cantaloupe. In the mouth, it offers a medley of harmonious flavors, orange zest, caramel, golden delicious apples, jasmine and lemon. This wine is beautifully balanced with crisp acidity and an elegant lingering finish.

» Get this wine on Wine.com

Ingredients

Servings:
8
8  cherry tomatoes
cherry tomatoes
3.53 oz
3.53 oz mange tout
mange tout
1 slices
1 slices lemon
lemon
some
some orange
orange
2 Tbsps
2 Tbsps orange juice
orange juice
2 Tbsps
2 Tbsps lemon juice
lemon juice
3 sprigs
3 sprigs thyme
thyme
some
some sea salt
sea salt
some
some black bell pepper
black bell pepper
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
8  cherry tomatoes
8
cherry tomatoes
3.53 oz mange tout
3.53 oz
mange tout
1 slices lemon
1 slices
lemon
some orange
some
orange
2 Tbsps orange juice
2 Tbsps
orange juice
2 Tbsps lemon juice
2 Tbsps
lemon juice
3 sprigs thyme
3 sprigs
thyme
some sea salt
some
sea salt
some black bell pepper
some
black bell pepper
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil

Equipment

baking paper
baking paper
kitchen towels
kitchen towels
baking pan
baking pan
oven
oven
baking paper
baking paper
kitchen towels
kitchen towels
baking pan
baking pan
oven
oven


Instructions

Cut parchment paper into square, big enough to be able to accommodate and wrap all the ingredients into a package. Preheat the oven at 180C. Rinse and dry the fish using kitchen towel. Rub the salmon with sea salt and black pepper. Drizzle extra virgin olive oil and add the lemon and orange juice. Arrange the vegetables around the fish. Add chopped orange and slices of lemon on top of the salmon. Add a few sprigs of thyme to finish off. Fold the paper in half lengthwise to close and roll the edges together to seal the packets. Place salmon en papillote on the baking tray/dish and cook for about 15 20 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.49
Ingredient
8 cherry tomatoes
100 grams mange tout
1 slice lemon
some orange
2 tablespoons orange juice
2 tablespoons lemon juice
3 sprigs thyme
some black bell pepper
2 tablespoons extra virgin olive oil
Price
$1.21
$2.39
$0.03
$0.20
$0.07
$0.20
$0.16
$0.37
$0.33
$4.98

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
203 Calories
3g Protein
14g Total Fat
17g Carbs
44% Health Score
Limit These
Calories
203
10%

Fat
14g
22%

  Saturated Fat
2g
12%

Carbohydrates
17g
6%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
108mg
5%

Get Enough Of These
Protein
3g
6%

Vitamin C
135mg
164%

Vitamin A
2250IU
45%

Vitamin K
24µg
24%

Vitamin E
3mg
22%

Folate
69µg
17%

Fiber
4g
16%

Vitamin B6
0.29mg
15%

Manganese
0.28mg
14%

Potassium
471mg
13%

Vitamin B1
0.18mg
12%

Iron
2mg
12%

Magnesium
32mg
8%

Vitamin B5
0.76mg
8%

Vitamin B2
0.12mg
7%

Copper
0.14mg
7%

Phosphorus
67mg
7%

Vitamin B3
1mg
6%

Calcium
59mg
6%

Zinc
0.4mg
3%

Selenium
1µg
1%

covered percent of daily need

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