Main
Recipes
Main Ingredients
Seafood
fish
Salmon Papillotes with Fennel, Potatoes, and Olives Recipe

Salmon Papillotes with Fennel, Potatoes, and Olives Recipe

Posted by

Rate It!

Salmon Papillotes with Fennel, Potatoes, and Olives

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 small fennel bulb, stalks discarded
3 medium carrots (1/2 lb)
1/2 lb small red potatoes
1/2 cup kalamata olives , slivered
2 tsp finely grated fresh lemon zest
4 tsp fresh thyme leaves
2 large garlic cloves, minced
3 tbsp extra-virgin olive oil
1 (1 1/2-lb) piece center-cut salmon fillet, skinned

Directions:

Place a large baking sheet on bottom rack of oven and remove any other racks. Preheat oven to 400°F.
Halve fennel bulb lengthwise. Remove most of core, leaving enough intact to keep layers together when sliced.
Using manual slicer, cut fennel bulb (lengthwise), carrots (diagonally), and potatoes into 1/8-inch-thick slices, keeping vegetables separate.
Blanch vegetables, separately, in salted boiling water: fennel 2 minutes, carrots 1 minute, potatoes 2 minutes. Transfer fennel and carrots with a slotted spoon to a bowl of ice water, then drain well. Drain potatoes.
Toss fennel and carrots with olives, zest, thyme, half of garlic, 2 tablespoons olive oil, and salt and pepper to taste.
Toss potatoes with remaining oil and garlic and salt and pepper to taste.
Divide potato mixture among centers of parchment squares. Season salmon with salt and pepper and place on top of potatoes, then top salmon with fennel mixture.
Gather sides of parchment up over fennel mixture to form a pouch, leaving no openings, and tie tightly with string. 3Place packages directly on hot baking sheet in oven and cook 20 minutes. Serve immediately.
Cooks' notes: If your parchment paper is less than 15 inches wide, crisscross 8 (15-inch-long) sheets to approximate 4 (15-inch) squares.
Foil can be substituted for parchment. Crimp edges tightly to close; do not tie.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.74 Kcal (1749 kJ)
Calories from fat	232.8 Kcal
		% Daily Value*
Total Fat	25.87g	40%
Cholesterol	63.36mg	21%
Sodium	434.55mg	18%
Potassium	657.52mg	14%
Total Carbs	20.28g	7%
Sugars	2.87g	11%
Dietary Fiber	4.4g	18%
Protein	26.32g	53%
Vitamin C	16.6mg	28%
Vitamin A	0.5mg	15%
Iron	2mg	11%
Calcium	55.4mg	6%

Amount Per 100 g
Calories	130.64 Kcal (547 kJ)
Calories from fat	72.81 Kcal
		% Daily Value*
Total Fat	8.09g	40%
Cholesterol	19.81mg	21%
Sodium	135.9mg	18%
Potassium	205.63mg	14%
Total Carbs	6.34g	7%
Sugars	0.9g	11%
Dietary Fiber	1.38g	18%
Protein	8.23g	53%
Vitamin C	5.2mg	28%
Vitamin A	0.1mg	15%
Iron	0.6mg	11%
Calcium	17.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chickpea Bajane

Extra-virgin olive oil, Garlic clove, minced and 19 more..
Sausage Sauerkraut Supper

Carrot chunks (2-inch pieces), Red potato chunks and 7 more..
Creamy Mushroom and Chicken Soup

Butter, Onion, chopped, Flour, Salt, Pepper, Chicken broth and 10 more..
Striped Bass with Heirloom Tomato Scampi

Olive oil, Striped bass fillets (6 oz each) and 13 more..
Chicken with Carrots and Potatoes

Vertically sliced onion, Baby carrots and 11 more..