Past Recipes
Salmon en Papillote

Salmon en Papillote with Fennel, White Beans, and Pistachio Gremolata

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Sometimes, an elegant meal can be the perfect pick-me-up for a busy week, and this salmon is just the ticket. Rich salmon fillets are gently steamed in foil packets with lemon slices and olive oil, then paired with roasted carrots, fennel, and toasted white beans. On top, pistachio gremolata provides bright color and richness.


Plus, we've got our chef-approved wine pairing: rich, buttery California Chardonnay.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 770
  • Protein 39g
  • Total Carb 43g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • white beans
    • 1 can
    • white beans
  • carrots
    • 8 ounces
    • carrots
  • fennel
    • 1 bulb
    • fennel
  • lemon
    • 1
    • lemon
  • red onion
    • 1
    • red onion
  • salmon
    • 10 ounces
    • salmon
  • chives
    • 1/4 ounce
    • chives
  • parsley
    • 1/4 ounce
    • parsley
  • pistachios
    • 2 tablespoons
    • pistachios
  • garlic
    • 1 clove
    • garlic
  • unsalted butter
    • 1 packet
    • unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Drain and rinse white beans and pat dry with paper towel. Rinse all produce. Cut carrots crosswise on a diagonal into ½-inch slices. Halve fennel bulb, then cut core out in a wedge shape and discard; slice fennel as thinly as possible. If you have a zester and want to infuse your gremolata with even more flavor, zest up to ½ lemon, then cut 1 half into ¼-inch slices. Peel onion, halve, and thinly slice.

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, toss carrots, fennel, and onion with 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until tender and lightly browned, 15-18 minutes.

  3. Form papillote

    Form papillote

    While vegetables roast, place a large piece of foil on a clean, dry surface. Fold in half to crease, then reopen. Pat salmon dry with paper towel, season all over with ½ teaspoon salt and pepper, and arrange skin-side down on 1 side of crease. Top with lemon slices, then drizzle each fillet with 1 teaspoon olive oil. Fold foil over salmon, bringing edges together. Tuck and crimp edges to create a tight seal. Set aside until beans are ready to roast.

  4. Roast salmon and white beans

    Roast salmon and white beans

    On a separate baking sheet, toss half of white beans with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired (save remaining beans for another recipe—they're a great addition to soups and salads). Arrange in a single layer on 1 half of sheet. Add salmon en papillote to other half of sheet. Roast (with vegetables) until beans are slightly browned and crispy, and salmon is cooked through, 12-14 minutes.


  5. Make pistachio gremolata

    Make pistachio gremolata

    While salmon and white beans roast, thinly slice chives. Finely chop parsley leaves and stems (parsley stems are quite tender, so we've kept them in for extra flavor and aroma). Finely chop pistachios. Mince garlic. In a small bowl, stir together lemon zest (if using), chives, parsley, pistachios, garlic, juice of remaining lemon, 2½ tablespoons olive oil, and ¼ teaspoon salt to combine.

  6. Plate salmon

    Plate salmon

    Add crispy white beans and butter to sheet with roasted vegetables. Toss to combine, then divide between serving plates. Carefully open papillote and remove and discard lemon slices (or feel free to use as a garnish, if desired). Top vegetables with salmon and spoon over pistachio gremolata. Enjoy with a glass of something special, and dig in!

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