Simple. Fresh. Foolproof.

There’s something almost magical about cooking en papillote — sealing good fish in a packet and letting steam do all the work. This rosemary salmon is one of our all-time favorites, and it couldn’t be easier to pull together on a weeknight.

The herbs perfume the fish as it cooks, the lemon keeps things bright, and by the time you open that bag, dinner is done.

What You’ll Need

• 2 salmon fillets (6–8 oz each), skin on or off
• 4–5 fresh rosemary sprigs
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 1 lemon, thinly sliced
• Salt and black pepper to taste
• Optional: a splash of dry white wine

How to Make It

Preheat your oven to 400°F.

Lay out two large sheets of heavy-duty aluminum foil or parchment paper — each big enough to wrap a fillet generously with room to fold closed.

Place a salmon fillet in the center of each sheet. Drizzle with olive oil and season well with salt and pepper. Layer on the sliced garlic, a few lemon rounds, and 2–3 rosemary sprigs. If you like, add a small splash of white wine for extra steam and flavor.

Fold the foil or parchment up and over the salmon, crimping the edges tightly to form a sealed packet. Leave a little air pocket inside — the steam needs room to circulate.

Place the packets on a baking sheet and roast for 18–22 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily and has lost its raw color throughout.

Carefully open each packet at the table — watch for the steam — and serve directly from the foil with crusty bread or rice to soak up the juices.

A Note from Belles

We carry fresh Atlantic and Pacific salmon right here at the market. Ask us what’s looking best today, and we’ll point you in the right direction.