Salmon en Papillote from Frozen

Cook salmon straight from frozen using the "en papillote" technique for a simple, upscale main dish for two.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 226 Calories

Ingredients

• salt and ground black pepper to taste
• 1 lemon, sliced
• 2 sprigs fresh oregano
• 1 tablespoon salted butter, melted
• 2 (4 ounce) frozen salmon fillets
• 2 (13-inch) parchment paper sheets

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Place each salmon fillet in the center of a parchment paper sheet. Season with salt and pepper and drizzle with melted butter. Arrange oregano and lemon slices down the length of each fillet.

Step 3

Roast in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully open packets and transfer salmon to serving plates.

Step 4

Lift the parchment paper on 2 opposite sides to meet in the middle above the salmon. Tightly fold down paper until it reaches salmon, crimping to seal. Roll up and crimp the ends to seal. Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like. Place the packets on a rimmed baking sheet.