French is sexy: the language, the music, the fashion, and the food!  When sexy also happens to be delicious and easy, you know you have a winner on your hands!  This recipe combines the French technique en papillote with Mediterranean flavors.
What is en papillote?  The literal translation from French is in parchment, which is precisely what it is.  The parchment is folded into a pocket and allows the food inside to cook gently, without fear of overcooking.  While cooking, the items inside release juices that create steam and also concentrate into a lovely sauce.
The combination of ingredients points directly to the Mediterranean – briny olives, sweet tomatoes and peppers, with a hint of garlic and shallots.

Ingredients (for 2)

Olive oil
2 4-6 ounce salmon fillets (skin removed)
Salt and pepper to taste
1 tomato, diced
1/2 red bell pepper, diced
10 green olives, roughly chopped
1 shallot, finely diced
2 cloves of garlic, finely minced
fresh dill
1 lemon, sliced
2-4 tablespoons of wine (I used Sauvignon Blanc)

1. Preheat oven to 400 degrees F.  Cut out 2 large pieces of parchment paper (about 14 by 14″).  Lightly coat one half of the parchment with olive oil.  Place one salmon fillet on half of the parchment paper.  Season with salt and pepper.  Top the salmon with half of tomatoes, bell pepper, olives, shallot and garlic.
2.  Drizzle the salmon and vegetables with a little bit of olive oil.  Cover with sprigs of dill and lemon slices.  Drizzle the fish with wine.

3.  Now make a pouch out of parchment paper (if you have made calzones or pirogis, you are a step ahead!).  Fold the parchment paper in half, covering the salmon.  Start folding from one end, going all the way to the other end.  Be sure the fish is completely enclosed and secure.  If needed, use staples to hold the parchment shut.

4.  Place the parchment pockets on a baking sheet and bake for 15-20 minutes in the oven.  Be careful when serving – opening the parchment pockets will release a lot of steam – don’t get burned.

Remove lemon slices and dill sprigs when serving (feel free to garnish with fresh lemon slices and chopped dill).  I served the fish with olive oil smashed potatoes and sauted onions with a glass(es) of SeaGlass Sauvignon Blanc.

Looking for a different way to cook salmon?  Try my recipe for Roasted Salmon with Lemon and Dill.

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