Salmon en papillote with potatoes, peas and olives

Huile d'olive de Haute-Provence PDO Black olives from France
Intense flavour
Papillote de saumon, pommes de terre, petits pois et olives
A PDO
Preparation
20 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 4 salmon fillets (approx. 150g), skinless
  • 500g of small new potatoes
  • 1 courgette
  • A handful of peas
  • 15 cl of dry white wine
  • 2 sprigs of dill
  • 2 sprigs of lemon thyme
  • 12 black olives from France (PDO Nyons, PDO Nice, PDO Vallée des Baux de Provence or Lucques variety, Tanche, Cailletier, Grossane, ...)
  • Intense-flavoured olive oil
  • Salt, pepper

Tip

For this recipe for salmon en papillote with potatoes, peas and olives, we recommend using a full-flavoured olive oil, which pairs well with salmon and potatoes. Choose an olive oil from Aix-en-Provence PDO, the Baux-de-Provence Valley PDO, Haute-Provence PDO, from Nîmes PDO, from Provence PDO …

Instructions

  • Scrub the potatoes under the tap, shell the peas and then cook them for 10 minutes in a saucepan of boiling salted water. Drain them and cut the new potatoes in half.
  • Wash the courgette, trim the ends and slice it into thin rounds. Wash, dry and chop the dill. Stone the olives and chop them into small pieces. Rinse and pat dry the salmon fillets.
  • Cut out 4 large sheets of baking paper and brush them with oil. Arrange the potatoes and courgettes on the paper, then place the salmon fillets on top. Add the peas. Season with salt and pepper, and sprinkle with dill, stripped thyme leaves and black olives.
  • Drizzle with a little olive oil. Fold the sides of the parcels up and pour in the white wine. Seal them tightly.
  • Place the parcels in a steamer basket and cook for 15 to 20 minutes (or bake in the oven for about 15 minutes at 180°C).

Tip

For this recipe for salmon en papillote with potatoes, peas and olives, we recommend using a full-flavoured olive oil, which pairs well with salmon and potatoes. Choose an olive oil from Aix-en-Provence PDO, the Baux-de-Provence Valley PDO, Haute-Provence PDO, from Nîmes PDO, from Provence PDO …
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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