Salmon En Papillote With Tomato Butter Recipe

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  Butter(60g)
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  Tomato Paste(15g)
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  Brown sugar(3g)
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  Garlic powder(1g)
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  Oregano, Dried(3g)
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  1⅛ Teaspoons Kosher Salt, Plus More For Seasoning
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  Lemon(672g)
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  Thyme, Fresh
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  Salmon
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  Tomato, Cherry
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  Olives, Black, Canned, Pitted
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  Garlic
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  Capers, Canned, Drained(30g)
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  Freshly cracked black pepper
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  Red pepper flakes(1g)
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Cooked rice
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  Cooked pasta

Instructions

1. 1Preheat oven to 375°F with a rack in the center position. Cut four 15 × 10-inch pieces of parchment paper and fold each in half crosswise.
2. 2In a small bowl, combine the butter, tomato paste, brown sugar, garlic powder, dried oregano, and salt, stirring until a smooth paste forms.
3. 3Unfold each parchment sheet. Place 2 lemon slices and 1 sprig of fresh thyme on one half of each sheet, then top with a salmon fillet and season all over with salt.
4. 4Evenly spread the compound butter over the top of each salmon fillet, then divide the cherry tomatoes, black olives, fresh garlic cloves, and capers around the salmon on each sheet.
5. 5Fold the parchment in half over the salmon and tightly roll the edges toward the center to seal, creating four parcels. Arrange the pouches on a rimmed sheet pan and bake at 375°F for 12–15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
6. 6Transfer the hot pouches directly to individual serving plates. Using a fork, carefully unroll the sealed edges and open each pouch to release the steam and expose the contents.
7. 7Sprinkle the salmon and vegetables with red pepper flakes and grated Parmesan, then serve immediately.