Browse Recipe Categories or

Salmon En Papillote

Salmon en Papillote
×

Salmon En Papillote

The name of this dish may not be familiar to you, but it simply means that the fish is cooked enclosed in a cooking parchment packet. With this method, not only are the flavors of the fish and vegetables locked inside but serving and cleanup are a breeze.

Ingredients

Servings   4   Serving Size   3 ounces fish and 1/2 C vegetables

  • 2 cups water
  • 1 teaspoon olive oil
  • 4 salmon fillets (about 4 ounces each), skin discarded, rinsed and patted dry
  • 1 small unpeeled zucchini, very thinly sliced
  • 1 medium tomato (seeded, chopped)
  • 2 tablespoons minced fresh Italian (flat-leaf) parsley
  • 1 tablespoon minced, fresh thyme
  • 1 tablespoon minced, fresh rosemary
  • 1 medium garlic clove (minced)
  • 1/2 teaspoon black pepper ((coarsely ground preferred))

Directions

Tip: Click on step to mark as complete.

  1. Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker.
  2. Place 4 sheets of parchment paper (each about 12 x 16 inches) on the counter top. Drizzle 1/4 teaspoon oil onto the center of each sheet. Brush to coat the center of the parchment.
  3. Place a fish fillet in the center of each parchment sheet. Arrange the zucchini and tomato on the fish.
  4. In a small bowl, stir together the remaining ingredients. Sprinkle the herb mixture over the fish and vegetables. Pull the edges of the parchment over the fish and vegetables. Fold the edges together several times, creasing tightly, to seal the packets securely.
  5. Place 2 packets in the center of a sheet (about 18 inches square) of heavy-duty aluminum foil. Gently place the remaining 2 packets on top, perpendicular to the bottom 2 packets. Pull the edges of the foil over all, shaping into a bundle about 8 inches in diameter (to fit in the cooker). Fold the edges together several times, creasing tightly, to seal the foil packet securely.
  6. Transfer the foil packet to the rack in the pressure cooker, gently pressing in on the packet so it fits in the cooker and rests well below the max fill line. Secure the lid. Pressure cook on high for 12 minutes. Quickly release the pressure.
  7. Carefully lift the foil packet out of the pressure cooker. Transfer to the counter top. Remove the parchment packets from the foil packet. Transfer to serving plates. Or, using the tines of a fork, carefully open the parchment packets away from you (to prevent steam burns) and transfer the fish and vegetables to serving plates.

Nutrition Facts

Salmon En Papillote
CaloriesCalories
172 Per Serving
ProteinProtein
25g Per Serving
FiberFiber
1g Per Serving

Nutrition Facts

Calories 172
Total Fat 6.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 53 mg
Sodium 93 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 1 g
Protein 25 g

Dietary Exchanges
3 lean meat

This recipe is reprinted with permission from American Heart Association Instant & Healthy. Copyright © 2018 by the American Heart Association. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.
The name of this dish may not be familiar to you, but it simply means that the fish is cooked enclosed in a cooking parchment packet. With this method, not only are the flavors of the fish and vegetables locked inside but serving and cleanup are a breeze.

Nutrition Facts

Salmon En Papillote
CaloriesCalories
172 Per Serving
ProteinProtein
25g Per Serving
FiberFiber
1g Per Serving
×
Calories 172
Total Fat 6.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 53 mg
Sodium 93 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Sugars 1 g
Protein 25 g

Dietary Exchanges
3 lean meat

Ingredients

Servings   4   Serving Size   3 ounces fish and 1/2 C vegetables

  • 2 cups water
  • 1 teaspoon olive oil
  • 4 salmon fillets (about 4 ounces each), skin discarded, rinsed and patted dry
  • 1 small unpeeled zucchini, very thinly sliced
  • 1 medium tomato (seeded, chopped)
  • 2 tablespoons minced fresh Italian (flat-leaf) parsley
  • 1 tablespoon minced, fresh thyme
  • 1 tablespoon minced, fresh rosemary
  • 1 medium garlic clove (minced)
  • 1/2 teaspoon black pepper ((coarsely ground preferred))

Directions

Tip: Click on step to mark as complete.

  1. Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker.
  2. Place 4 sheets of parchment paper (each about 12 x 16 inches) on the counter top. Drizzle 1/4 teaspoon oil onto the center of each sheet. Brush to coat the center of the parchment.
  3. Place a fish fillet in the center of each parchment sheet. Arrange the zucchini and tomato on the fish.
  4. In a small bowl, stir together the remaining ingredients. Sprinkle the herb mixture over the fish and vegetables. Pull the edges of the parchment over the fish and vegetables. Fold the edges together several times, creasing tightly, to seal the packets securely.
  5. Place 2 packets in the center of a sheet (about 18 inches square) of heavy-duty aluminum foil. Gently place the remaining 2 packets on top, perpendicular to the bottom 2 packets. Pull the edges of the foil over all, shaping into a bundle about 8 inches in diameter (to fit in the cooker). Fold the edges together several times, creasing tightly, to seal the foil packet securely.
  6. Transfer the foil packet to the rack in the pressure cooker, gently pressing in on the packet so it fits in the cooker and rests well below the max fill line. Secure the lid. Pressure cook on high for 12 minutes. Quickly release the pressure.
  7. Carefully lift the foil packet out of the pressure cooker. Transfer to the counter top. Remove the parchment packets from the foil packet. Transfer to serving plates. Or, using the tines of a fork, carefully open the parchment packets away from you (to prevent steam burns) and transfer the fish and vegetables to serving plates.
This recipe is reprinted with permission from American Heart Association Instant & Healthy. Copyright © 2018 by the American Heart Association. Photograph ©2018 by Lauren Volo. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.