Lemon-Dill Salmon en Papillote with Zucchini and Carrots

Why You’ll Love This Recipe

• Steam-roasted in parchment for reliably tender, juicy salmon every time.
• Veggies cook right alongside—built-in side dish and minimal cleanup.
• Bright lemon and fresh dill balance the rich fish and butter beautifully.
• On the table in about 30 minutes, yet elegant enough for company.

Grocery List

• Produce: 1 small zucchini, 1 medium carrot, 1 lemon, fresh dill
• Dairy: Unsalted butter
• Pantry: 4 salmon fillets, extra-virgin olive oil, dry white wine, kosher salt, black pepper, parchment paper

Full Ingredients

For the salmon en papillote

• 4 skinless salmon fillets (6 oz/170 g each; about 1-inch/2.5 cm thick)
• 1 small zucchini (8 oz/225 g), thinly sliced into 1/8-inch rounds or ribbons
• 1 medium carrot (4 oz/115 g), peeled and thinly shaved into ribbons
• 2 tsp extra-virgin olive oil
• 3/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 lemon: half thinly sliced (8–10 slices), half juiced (1 tbsp)
• 2 tbsp fresh dill, finely chopped, divided (plus extra sprigs for garnish)
• 4 tsp unsalted butter, cut into 4 small pats (1 tsp each)
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 4 sheets parchment paper (12×15 in / 30×38 cm)

To serve

• Additional lemon wedges (optional)
• Extra chopped dill or sprigs (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare parchment

Heat the oven to 425°F (220°C) with a rack in the center. Cut 4 sheets of parchment paper, each about 12×15 inches (30×38 cm). Fold each sheet in half and cut into a large heart shape; unfold to reveal a symmetrical heart. This shape makes sealing easy and provides space for steam to circulate.

Step 2: Slice and season the vegetables

Thinly slice the zucchini into 1/8-inch rounds or shave into ribbons. Peel the carrot and shave into long ribbons with a vegetable peeler. In a bowl, toss the zucchini and carrot with the olive oil, 1/4 tsp of the salt, and a pinch of the pepper until lightly coated.

Step 3: Season the salmon

Pat the salmon dry with paper towels. Check for pin bones and remove with tweezers if needed. Season both sides of the fillets with the remaining 1/2 tsp salt and the remaining pepper.

Step 4: Assemble the packets

Lay each parchment heart open on the counter. On one side of each heart, mound one-quarter of the vegetables. Set a salmon fillet on top. Sprinkle each fillet with 1/2 tbsp chopped dill, then lay 2–3 thin lemon slices on the fish. Place 1 pat (1 tsp) of butter on each. Spoon 1 tbsp white wine over the fish and vegetables.

Step 5: Seal the papillote

Fold the empty half of the heart over the fish. Starting at the rounded end, make small overlapping folds (about 1/2 inch) along the edge to crimp and seal completely, finishing by twisting the tail end shut. The packet should be tightly sealed with a little air space inside for steam. Transfer the packets to a rimmed baking sheet.

Step 6: Bake and rest

Bake for 12–14 minutes for 1-inch-thick fillets (10–12 minutes for 3/4-inch; 14–16 minutes for 1 1/4-inch). Remove from the oven and let the packets rest on the pan for 3 minutes to finish steaming. Internal temperature should read 125–130°F (52–54°C) for medium and ultra-tender results.

Step 7: Open, finish, and serve

Carefully cut open the packets (steam will rush out). Drizzle each portion with a little fresh lemon juice (about 3/4 tsp per fillet), garnish with extra dill if you like, and spoon the buttery wine juices over the fish. Serve directly in the parchment or transfer to warm plates with the vegetables and juices.

Pro Tips

• Slice vegetables very thin so they steam to tender-crisp in the same time as the fish.
• Use the parchment heart and pleat method for a tight seal—no leaks and plenty of steam.
• For convection ovens, reduce the bake time by 1–2 minutes.
• Doneness cue: the center should flake easily but remain moist and slightly translucent; 125–130°F (52–54°C) is perfect.
• Dairy-free swap: replace each butter pat with 1 tsp olive oil.

Variations

• Mediterranean: Add 1/2 cup halved cherry tomatoes and 1 tbsp capers; swap dill for 2 tbsp chopped parsley; keep lemon and wine the same.
• Ginger–Soy: Replace dill with 2 tbsp sliced scallions; swap wine for 1 tbsp low-sodium soy sauce and 1 tsp rice vinegar; finish with lime instead of lemon.
• Fennel–Orange: Add 1/2 cup thinly sliced fennel and 2 thin orange slices per packet; use 1 tbsp dry vermouth instead of wine; garnish with fennel fronds.

Storage & Make-Ahead

Refrigerate leftovers (fish and vegetables with juices) in an airtight container for up to 2 days. Reheat gently, covered, at 275°F (135°C) for 10–12 minutes, or microwave on 50% power for 60–90 seconds, just until warm. For make-ahead, you can prep the vegetables and cut parchment up to 1 day in advance. Assemble packets up to 6 hours ahead with seasoned vegetables and fish; keep refrigerated on a sheet pan. Add wine and butter, seal, and bake just before serving for best texture.

Nutrition (per serving)

Approximate: 440 calories; 27 g fat; 6 g carbohydrates; 2 g fiber; 36 g protein; 520 mg sodium.