Past Recipes
Salmon en Papillote

Salmon en Papillote with Roasted Potatoes and Caramelized Leeks

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Recipe Details


In need of Champagne–worthy inspiration for your New Year’s dinner party? Look no further: Chef Andrea’s got your back. In this easy yet elegant dish, she’s cooking salmon in a foil parcel with lemon slices to gently steam the fish and infuse it with extra flavor. It’s served alongside roasted potatoes tossed in dill, plus sautéed green beans, juicy tomatoes, and leeks caramelized in butter. Paired with a rich, dry white wine (or convenient glass of bubbly), this dish makes the perfect sendoff to the indulgence of the holiday season.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 690
  • Protein 37g
  • Total Carb 65g
  • Total Fat 34g

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

Ingredients & Equipment

What we send

  • leeks
  • red-skinned potatoes
    12 ounces
    red-skinned potatoes
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • dill
    1/4 ounce
  • lemon
  • green beans
    8 ounces
    green beans
  • unsalted butter
    2 packets
    unsalted butter
  • salmon
    10 ounces

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. If leeks arrived with dark green tops, trim and discard them. Halve leeks lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Rinse remaining produce. Cut potatoes into ½-inch cubes. Halve tomatoes. Finely chop dill leaves, discarding stems. Halve lemon; thinly slice 1 half. Trim and discard ends of green beans (line up the ends to cut them together).

  2. Caramelize leeks

    Caramelize leeks

    Remove leeks from water and pat dry. Heat butter in a medium pan over medium-high heat. When butter is foamy, add leeks and cook, stirring occasionally, until caramelized, 6-7 minutes. Add tomatoes, stir to combine, and cook until warmed through, 2-3 minutes more. Season with ¼ teaspoon salt and pepper. Transfer leeks and tomatoes to a bowl and cover with foil to keep warm. Wipe pan clean for Step 5.

  3. Prepare salmon en papillote

    Prepare salmon en papillote

    While leeks caramelize, place a large piece of foil on a clean, dry surface. Fold over lengthwise to create a crease, then reopen. Pat salmon dry with paper towel, season with ½ teaspoon salt and pepper as desired, and arrange skin-side down on 1 side of crease. Top with lemon slices. Fold foil over salmon, bringing edges together. Tuck and crimp edges to create a tight seal.

  4. Roast potatoes and salmon

    Roast potatoes and salmon

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Roast until beginning to soften, 5 minutes. Then, remove sheet from oven, push potatoes to 1 half of sheet, and add salmon en papillote to other half. Return sheet to oven and roast until salmon is cooked through and potatoes are crisp, about 12 minutes more. Remove from oven and toss potatoes with dill.

  5. Sauté green beans

    Sauté green beans

    While salmon cooks, heat 2 teaspoons olive oil in pan from leeks over medium-high heat. When oil is shimmering, add green beans and sauté, stirring occasionally, until cooked through, about 5 minutes. Season with ¼ teaspoon salt and pepper as desired.

  6. Plate salmon en papillote

    Plate salmon en papillote

    Cut remaining lemon into wedges. Divide sautéed green beans and roasted potatoes between serving plates. Top with salmon, discarding baked lemon slices, then caramelized leeks and tomatoes. Serve with lemon wedges for squeezing over, if desired. Dig in—glass of wine optional.

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