Salmon with Haricots Verts & Tomatoes in Parchment

Hands-on time: 20 min
Total time: 40 min
Serves 4

One of our favorite ways to cook salmon is poaching, and the en papillote method yields a very similar result—tender and juicy and not at all oily, like salmon can sometimes be. The cherry tomatoes in the bundle make the fish even better, adding a little tartness to cut the richness.

Ingredients

• 4 (5-to 6-ounce) salmon fillets (skinless or not, up to you), rinsed and patted dry
• Kosher salt and freshly ground black pepper
• ½ pound haricots verts, stem ends trimmed
• 1 pint grape or cherry tomatoes, halved if large
• 2 garlic cloves, minced
• 1 lemon, thinly sliced and seeded
• 2 tablespoons extra-virgin olive oil
• Crusty bread, for serving

Directions

1. Preheat the oven to 425°F.

2. Season both sides of the salmon fillets with salt and pepper.

3. Lay a 3-foot-long piece of parchment paper on a large rimmed baking sheet. Mound the haricot verts, tomatoes, and garlic on one half of the parchment paper and season with salt and pepper.

Arrange the salmon fillets and lemon slices on top. Drizzle with the olive oil. Fold the parchment over the fish and then, starting at one end, fold over the edge and crimp it to seal. Continue folding over and crimping the edge at 1-inch intervals until you reach the opposite end, then twist the corner to make it airtight. Bake the packet for 15 minutes for medium salmon and 20 minutes for well-done.

4. Using scissors, snip open the packet to release the steam (be careful—it’s hot). Using a spoon, transfer the salmon, vegetables, and any juices to a deep platter or four shallow bowls. Serve right away with crusty bread.

more salmon recipes