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Salmon en Papillote
with pureed sweet potato soup

Active: 25 min Total: 40 min
En papillote or parchment baked fish is one of our favorite ways to ensure tender, juicy salmon. It's great for a weeknight and fancy enough for a dinner party!
Smarts: Use foil for quicker fish packets but use parchment for a fancier dinner party presentation.


Salmon en Papillote:
  • Garlic - 1 clove , crushed
  • Salmon - 1 1/2 lbs , rinsed and dried
  • Parchment paper or foil (18" wide) - 4 sheets
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Balsamic vinegar - 1 Tbsp
  • Cooking oil - 2 Tbsp
  • Salt and pepper - to taste
  • Lemon - 1/2 , sliced into wedges
Pureed Sweet Potato Soup:
  • Garlic - 4 cloves , crushed or minced
  • Onions (medium) - 1 , chopped
  • Sweet potatoes - 2 lbs , peeled and chopped ((look for the orange ones))
  • Cooking oil - 1 1/2 Tbsp
  • Chicken stock - 1 quart
  • Salt and pepper - to taste


  1. Garlic (for salmon & soup) / Onions / Sweet potatoes - Prep as directed. (Can be done up to 3 days ahead)
  2. Salmon - Slice salmon into desired number of serving sizes. Rinse and pat dry.
  3. Parchment paper or foil - Tear out 1 sheet / serving, about 18" wide. Stack, fold in half, and then cut into angular heart shapes (diagram below or see video). (Can be done anytime before meal)
  4. Make sauce for salmon - Combine garlic, Dijon, maple syrup, balsamic vinegar, and cooking oil.
  5. Prep fish packets - Open up your parchment paper and place salmon fillet onto one half of the parchment paper. Sprinkle with salt and pepper and spoon on 1 serving of the sauce. Fold packet closed and make small folds along the open border to form an airtight seal (watch this video for help).

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  1. Heat oven to 400F (204C) degrees.
  2. Heat a Dutch oven over medium-high heat and add cooking oil. Add garlic and onions to heated oil and saute until softened, ~3 minutes.
  3. Next add in sweet potatoes and cook for another 3 minutes. Pour in broth / stock, making sure it covers all the sweet potatoes. Cover and bring to a boil and then simmer for 10 minutes.
  4. While soup is cooking, bake salmon in the oven for 12 to 14 minutes.
  5. After soup has simmered and potatoes are tender, puree with an immersion / stick blender when it’s cool enough to work with (or transfer into a blender in batches). If using an immersion blender, I like to move the pot into the kitchen sink in case of spattering. Puree until smooth. Season soup to taste with salt and pepper. We use unsalted homemade chicken stock, so we added 2 tsp (10 ml). salt to our final product to make it taste like we wanted. Feel free to add your preferred sweetener if you want your soup to be even sweeter.
  6. Reserve 1 ½ (355 ml) cups of soup (for 4 servings) for tomorrow night’s dinner.
  7. Slice lemon into wedges and enjoy with salmon packets and soup on the side! If you’re feeling indulgent, serve each bowl of soup with a tablespoon of butter.



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