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Lemon Garlic Salmon en Papillote

Parve Parve
6 Servings Serving Icon
30 Minutes Preferences Icon

This fancy-sounding French technique is actually really simple, and is a great, healthy way to make flaky and flavorful fish. Also, the spinach sauce can be made with half mayonnaise, half sour cream, for a dairy meal (if your minhag permits).


Try these other great salmon recipes!

Lazy but Crispy Fish

Everything Spice Roasted Salmon

Cedar-Wrapped Salmon

Roasted Salmon with Horseradish Sauce & Pickled Onions


For the Salmon


Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). On a baking sheet, prepare a sheet of Gefen Parchment Paper so that it’s double the width of the baking sheet, and a full baking sheet’s length of paper is hanging over the edge of the baking sheet (extra-wide baking paper is helpful in this case).


Lay the salmon on the baking paper, centering it so there is at least an inch or two of paper on each side.


In a small bowl, combine garlic, herbs, salt, and honey. Spread evenly onto fillets. Layer lemon slices onto each piece. 


Cover the salmon with the extra flap of parchment paper. Fold over the edges with small overlapping folds, so the salmon is encased in an envelope of baking paper.


Bake for 15 minutes. Serve warm with spinach sauce (below).

For the Spinach Sauce


Combine all ingredients. Let it sit in the fridge for 30 minutes or up to three days for flavors to blend.


Photography: Hudi Greenberger

Styling: Janine Kalesis