“En Papillote” is the fancy French term for “in paper”, this method allows you to cook perfect fish and vegetables by steaming them in a sealed paper bag. This dish is easy and fast to make, and when you open the inflated parchment bag after it’s baked, the concentrated steamy aroma is one of the best smells in the world.

You need:

• 1/2 lb Sockeye Salmon Fillet
• 1/2 fennel
• 1/2 Zucchini
• 1/2 carrot
• 3 large crimini mushroom
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tsp olive oil
• 1 tbsp butter
• 2 slice lemon
• 2 30 cm*45 cm or 12 inch*18 inch parchment paper

How to make this:

1. Cut the salmon fillet into 2 pieces, slice the fennel, zucchini & mushroom, julienne the carrot
2. Fold the parchment paper in half, pour on a thin layer of olive oil, then on one half, place the vegetables however you want, then put the salmon on top, season with salt, pepper, and paprika, place the lemon slice on top with a thin slice of butter
3. Fold the parchment paper, then seal it like how you would seal a calzone by folding the sides
4. Heat up an oven to 220C or 425F degrees, then bake them for 8 min
5. Serve it with some fennel leaves