Salmon & Artichokes En Papillote

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings



Preheat oven to 400°F. Cut 4 rectangles (20- x 15-inch) of parchment paper. Fold each rectangle in half lengthwise, then cut each into semi-circle. Open into rounds; place one salmon fillet on each round. Season with salt and pepper; brush with pesto.

Scatter artichoke hearts, sun-dried tomatoes, olives and pine nuts over salmon fillets. Fold parchment paper over fish and toppings, pinching and folding edges together to seal completely.

Place papillotes on large baking sheet. Bake for 10 minutes. Remove from oven; let stand for 5 minutes. Open papillotes carefully to serve.

Test Kitchen Tip: Make your own Classic Basil Pesto ahead of time and use it for dinner tonight! 

Nutritional facts PER SERVING: about

  • Iron 4 mg
  • Fibre 4 g
  • Sodium 575 mg
  • Sugars 10 g
  • Protein 37 g
  • Calories 465
  • Total fat 27 g
  • Cholesterol 70 mg
  • Saturated fat 4 g
  • Total carbohydrate 18 g
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Lunch & Dinner

Salmon & Artichokes En Papillote