Bacon and Cabbage Frittata paint

Cooking salmon en papillote is a healthy and quick way of cooking fish.  En papillote translated simply means cooked and served in a parchment or a foil parcel.  This enables the fish to both steam and bake in the oven at the same time. This recipe uses leek, semi-dried tomatoes, capers, dill, olive oil to infuse the salmon as it cooks in the parcel . 

Serves 4


  • 4 organic salmon fillets (preferably wild or organic) 
  • Sea-salt and crushed peppercorns
  • 4 tablespoons good quality olive oil
  • 50-100 grams leek cut in thin slices (1/2 leek)
  • 24 semi-dried tomatoes or 12 fresh cherry tomatoes, halved
  • 30-40 capers, roughly chopped
  • 1 large sprig dill, lightly torn
  • 4 tablespoons extra virgin olive oil
  • Black pepper and Himalayan salt to season
  • Lemon wedge 
  • Gluten Free

  • Dairy Free
  • Diabetic Friendly

  • Low GI

  • Low Carb

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  1. Prepare the parcels by cutting out 4 pieces of parchment (baking) paper approximately 30cm square. 
  2. Heat oven to 180C. Place salmon fillets on parchment paper, slightly off centre, then season with salt and pepper.
  3. Divide leek, tomatoes, capers, dill and lemon wedge over each portion then drizzle with olive oil. 
  4. Fold paper over salmon to enclose the filling, folding edges to seal. Place on baking tray.
  5. Bake in oven 10-15 minutes, depending on thickness of salmon.

Maggie's Tips

  • Try out other fish and flavourings. This recipe lends it self many combinations.
  • For vegetarian en papillote use Portobello mushrooms, they take on many flavours and have a lovely meaty, juicy texture when cooked.