IngredientsFor the dressing
- ¼ cup extra-virgin olive oil
- ¼ cup freshly squeezed orange juice
- 1 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- ½ tsp granulated garlic
- Kosher salt
- 1 medium yellow summer squash or zucchini, sliced crosswise into thin circles
- 2 to 3 large Swiss chard leaves, ribs removed, cut crosswise into ½-inch-thick ribbons to yield about 1 1/3 lightly packed cups
- ½ cup cherry tomatoes, thinly sliced crosswise
- 2 tsp extra-virgin olive oil, more for brushing the parchment
- 4 (6-oz) skinless salmon filets
- Kosher salt and freshly ground black pepper
- ¼ cup dry white wine, such as Sauvignon Blanc
- 1 tsp fresh thyme leaves
- Foil is a good substitute if you can’t find parchment.
- Make ahead: You can fill, fold, and seal the packets in advance, storing them in the fridge for up to four hours. This way, all you’ll need to do at dinnertime is pop them in the oven, set the table, and serve.
Encasing food in tightly crimped parchment pouches and steaming it to perfection in the oven is known as cooking “en papillote,” which translates from French to “enveloped in paper.” It’s a classic dish that’s impressive to serve yet simple to make. Gotta love that!
In a small bowl whisk together the oil, orange juice, vinegar, mustard, granulated garlic, and 1/4 tsp salt. Alternatively, shake the ingredients together in a covered jar until well combined. Set aside.
Position two racks in the center and lower parts of the oven and heat to 400°F. Have two large, rimmed baking sheets ready on the counter.
Divide the squash, Swiss chard, and tomatoes into four separate equal portions. Fold a large (12 inch x 16 inch) rectangle of parchment in half. Unfold and brush the entire surface lightly with oil. On one side of the parchment, near the fold, evenly layer a portion of the squash; top with a portion of Swiss chard.
Generously season the salmon all over with salt and pepper. Lay one portion of the salmon over the Swiss chard. Top with a portion of the tomatoes. Carefully drizzle the salmon with 1 Tbsp wine and 1/2 tsp oil. Sprinkle with ¼ tsp thyme leaves.
Close the parchment by folding the other half over the prepared salmon. Next, fold and crease the edges of the parchment around the salmon, crimping tightly to create an enclosed pouch, sealing the edges securely to keep the steam inside. Repeat with the remaining three portions of salmon and vegetables.
Place two filled packets on each baking sheet. Transfer to the oven and bake until the packets are puffed and golden, rotating the baking sheets on the racks halfway through cooking time, about 10 to 11 minutes total, depending on how done you’d like to serve the salmon.
To serve, transfer the individual salmon packets to plates. Keep the packets unopened so guests can have the fun experience of tearing open their own at the table. Serve with the dressing for drizzling on top of the salmon.
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