✦ Featured
Le Chaudron recipe
Saumon papillote citron aneth
Salmon baked in parchment with lemon and dill
⏱ 25 minServes 2Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2salmon fillets150 g (5 oz) each
1lemon
1 tbspchopped dill
1 tbspolive oil
1shallot, finely chopped
1 pinchsalt and pepper
100 g (3½ oz)fresh spinach
- 2 salmon fillets 150 g (5 oz) each
- 1 lemon
- 1 tbsp chopped dill
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 1 pinch salt and pepper
- 100 g (3½ oz) fresh spinach
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Cut 2 large squares of parchment paper, about 30 cm (12 in).
- Wash the lemon; slice half into thin 3 mm (⅛ in) rounds and keep the other half for juice.
- Wash the spinach in several changes of water and dry well.
- Make a bed of spinach in the center of each square and set a salmon fillet on top, skin side down if it has skin.
- Drizzle each fillet with ½ tablespoon olive oil, sprinkle with shallot and dill, and season.
- Lay 3 lemon slices on each fillet and seal the parcels by folding and pinching the edges.
- Bake for 15 minutes at 200°C (400°F); the parcels will puff up with steam.
- Serve right away and open the parcels at the table.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.