Lemon Salmon en Papillote

📝 Ingredients

• 2 salmon fillets (about 140 g each)
• 140 g basmati rice (dry weight)
• 1 courgette (about 200 g)
• 1 yellow pepper
• 100 g cherry tomatoes (about 8)
• 1/2 red onion
• 1 lemon
• 1 garlic clove
• 1 tbsp olive oil
• 4 sprigs dill (or thyme)
• Salt, pepper

🍴 Utensils

• Baking paper
• Baking sheet
• Saucepan
• Mixing bowl
• Knife
• Colander

📖 Steps

1. Preheat the oven to 200 °C (190 °C fan). Wash the courgette and cut it into thin half-moons 3 to 4 mm thick. Cut the pepper into thin strips, slice the red onion and halve the cherry tomatoes.
2. Cut the lemon in half: squeeze one half for the juice and cut the other into 4 thin slices. Chop the garlic. In the mixing bowl, toss the vegetables with the garlic, half the oil, salt and pepper.
3. Cut two large sheets of baking paper, about 40 cm square. Divide the vegetables between the centres of the sheets, in a thin layer so they cook at the same time as the fish.
4. Place a salmon fillet on each bed of vegetables, skin side down if it has skin. Season with salt and pepper, drizzle with the lemon juice and the rest of the oil, then top each fillet with 2 lemon slices and 2 sprigs of dill.
5. Close the parcels by bringing the edges of the paper together and folding them over several times, then fold in the ends. They must be well sealed so the steam stays inside.
6. Place the parcels on the baking tray and bake for 18 to 20 minutes. The salmon is done when it flakes easily but is still slightly translucent in the centre. Beyond 22 minutes, it becomes dry.
7. Meanwhile, rinse the rice in cold water, then cook it in a pan of salted boiling water for about 11 minutes, according to the packet. Drain thoroughly.
8. Serve the parcels still closed, straight onto the plates with the rice alongside, and open them at the table, taking care with the scalding steam that escapes.