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Le Chaudron recipe
Papillote de saumon citron-aneth
Salmon en papillote with lemon and dill
⏱ 25 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4salmon fillets
1lemon
3 stalksdill
2zucchini
1 tbspolive oil
1 pinchsalt
1grind of pepper
- 4 salmon fillets
- 1 lemon
- 3 stalks dill
- 2 zucchini
- 1 tbsp olive oil
- 1 pinch salt
- 1 grind of pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. 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 180 °C (350 °F) and cut four large rectangles of parchment paper for the parcels.
- Slice the zucchini thinly and divide among the centers of the parchment sheets.
- Place a salmon fillet on the zucchini, drizzle with a little olive oil and season lightly.
- Top each fillet with a few lemon slices and dill sprigs.
- Seal the parcels tightly by folding the edges, then place them on a baking sheet.
- Bake about 15 min, until the salmon is just opaque. Serve right away, opening the parcels at the table.
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