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Salmon en papillote with lemon & dill baby potatoes, fennel & asparagus

Prepare with Fresh Salmon Fillets
30 min
Salmon en papillote with lemon & dill baby potatoes, fennel & asparagus


  1. Place potatoes in a pan of salted water and cook. Once cooked, drain and leave to cool slightly so that they can be sliced (this can be done a day in advance and placed in the fridge until required)
  2. Slice the potatoes and place in a bowl. Season with salt and pepper and add the olive oil, dill, garlic and lemon zest and mix together.
  3. Preheat the oven to 200C/180C fan/gas mark 6
  4. Take 2 sheets of tin foil about 30cm by 40cm. fold in half, then unfold the foil. On one side of each foil, place a sheet of greaseproof paper.
  5. Divide the potatoes between the 2 sheets of foil (placing on top of the greaseproof paper)
  6. Divide and place the fennel, spring onions and asparagus on top of the potatoes.
  7. Season the salmon and place on top of the vegetables
  8. Lift the sides of the tin foil up slightly and add 2 tbsp of white wine per salmon.
  9. Fold the other half of the tin foil back over the salmon then crimp the edges of the foil together to make a sealed bag
  10. Place the salmon en papillote onto a baking tray and cook in the oven for 22 minutes. If the bag has been sealed properly it should puff up (which will keep all the flavour and aroma in the bag).
  11. To serve, cut the bag open with a pair of scissors. With a fish slice lift the potatoes (along with the vegetables and salmon) onto a plate. Any juices left in the foil pour over the salmon. Finish by squeezing some fresh lemon over the salmon and drizzle with a little extra olive oil

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