Salmon en Papillote

How to prepare salmon en papillote

1. Blend the butter with the chopped dill and the grated zest of 1/2 lemon in a food processor. Divide the mixture into four portions.
2. Cut 4 pieces of parchment paper (mine are pre-cut at 38 x 42 cm).
3. Toward one edge, place a generous handful of spinach (50g per serving).
4. Place a salmon fillet on top.
5. Place the butter portions on the salmon, making sure to put some on the edges too, in the spinach area.
6. Cut the tomatoes in half and arrange 6 halves around the fish. Sprinkle salt and freshly ground black pepper over everything, including the spinach.
8. Cut the lemon (from which you grated some zest) into super thin slices and place 2 on top of the fish, over the butter.
9. Close the packet and starting from one end, seal the edges by twisting them as shown in this video (from minute 1:30).
10. Place the packets on a baking sheet. Bake at 190C for 15 minutes.
11. Place the packets on plates. Open carefully (there is steam inside!) by cutting the packet in the center. Serve immediately.

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