Then Bon Appetite Magazine came to the rescue because of course, it did. It taught me the En Papilliote or in paper method. Basically, you bake the fish in a parchment bag, which steams the fish and in turn, doesn’t dry it out.
This Parchment Roasted Orange Salmon with Olive Tapenade sounds fancy but is quite simple. It requires three ingredients and no prep work whatsoever. You place the salmon in the parchment bag on top of a bed of orange slices, then dollop olive tapenade over the fish. Seal everything up and bake for 20 minutes. In the end, you get an incredibly flavorful one pan meal.
Since I live alone, I make this recipe on Sundays and have leftover to salmon to use throughout the week. I love the saltiness from the olives combined with the bright pop of orange. I hope you get a chance to try it.
Parchment Roasted Orange Salmon with Olive Tapenade
Yield 2 servings
1 cara cara navel orange, sliced
1 1/2 pound coho wild caught salmon filet
Salt and Pepper
1 teaspoon red pepper flakes
2 tablespoons olive tapenade.
Pre-heat oven to 400 degrees F.
Place orange slices in the middle of the parchment bag and settle the salmon over top. Sprinkle fish with salt, pepper, and red pepper flakes. Dot olive tapenade over top. Seal bag by making overlapping folds.
Bake in preheated oven for 18 - 20 minutes. Carefully cut open the parchment paper bag and serve.