Lemon-herb salmon en papillote



Step 1

Preheat oven to 400 degrees F.

Step 2

In a medium bowl, zest lemon; juice one, slice the other, and set both aside. Toss the zest with tomatoes, shallot, and basil. Season with salt and pepper, drizzle with lemon juice, and toss again.

Step 3

Fold four large rectangles of parchment paper in half, then unfold and lay side-by-side. On one side of each piece of parchment paper, centered about an inch away from the seam, divide lemon slices and arrange in a compact layer. Place fillets on lemon, spread tomato mixture on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Fold paper over along middle seam, then fold and roll edges over ½ inch at a time on all sides, working toward the middle, until the packet is in the shape of a half-moon and about 1 inch of open space remains around fillets. 

Step 4

Transfer packets to baking sheet and bake for 23 minutes. Allow packets to rest before opening, about 3 minutes. Carefully open and enjoy.