Salmon en Papillote

Simple heart health promoting ingredients, tons of veggies, and easy clean up make this Salmon en Papillote recipe a dream come true
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Meme


  • 2 salmon filets 4-6 ounce, skin removed
  • 4 ounces grape tomatoes
  • 6 ounces kale chopped
  • 4 ounces mushrooms chopped
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 lemon slices


  • Preheat the oven to 425*F.
  • Take 2 pieces of parchment and fold each in half. Cut the top & bottom parts off to form a heart.
  • Open the parchment and place on a baking sheet. Fill one half of the parchment with one piece of salmon and half of the tomatoes, kale, mushrooms, and garlic. Season with half of the salt & pepper. Try to keep everything pretty close to the fold. 
  • Fold other half over and starting with the top part of the heart, fold in small sections to close off the packet. (Here is a good video/description). Repeat with the other piece of parchment and remaining ingredients.
  • Bake for 15 minutes in preheated oven. Remove from oven, and carefully open parchment. Serve with a slice of lemon, and enjoy!


*For the parchment paper, you want around 15 inches x 12 inches per packet.
*I recommend getting wild Alaskan salmon instead of farmed salmon.
*4 ounces of grape tomatoes is about 3/4 cup or 20 grape tomatoes
*4 ounces of mushrooms is about 1 1/2 cups or 4-5 mushrooms
*6 ounces of kale is about 3 cups chopped or 1/2 bunch of kale
*one clove garlic is about 1 tsp minced