Salmon en Papillote with Lemon and Dill

Name: Salmon en Papillote with Lemon and Dill
Total time: 20 min
Cuisine: French
Ingredients: 4 salmon fillets, skinless; 2 courgettes, cut into thin ribbons; 200g cherry tomatoes, halved; 1 lemon, thinly sliced; 4 tbsp fresh dill, chopped; 2 tbsp olive oil; 4 tbsp white wine

Salmon steams in a paper parcel with lemon, dill and tender vegetables. No pan to scrub afterwards.

Time20 min
LevelEasy
Costabout £2.48 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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4salmon filletsskinless
2courgettescut into thin ribbons
200 gcherry tomatoeshalved
1lemonthinly sliced
4 tbspfresh dillchopped
2 tbspolive oil
4 tbspwhite wine

Method

1
Heat the oven to 220°C (200°C fan). Tear off 4 large squares of baking paper.
2
Pile the courgette ribbons and tomatoes in the middle of each square. Sit a salmon fillet on top.
3
Add lemon slices, dill, oil and wine to each, with salt and pepper.
4
Fold the paper over and crimp the edges tightly to seal into parcels. Put on a baking tray.
5
Bake for 12 minutes until the salmon is just cooked and flakes easily.
12 min
6
Open carefully at the table, as the steam is hot.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.