En papillote (in a parchment paper pouch) is possibly my favorite way to prepare salmon. It can be filled with whatever you have and whatever’s in season. Typically, the dish is brought to the table in the parchment to be broken just before eating, but I took this piece of king salmon out to be plated atop buttery minted pea purée. This dish is perfect for a weeknight dinner – the peas come together while the fish is in the oven. It’ll be ready in 30 minutes, I promise!

Salmon with minted green peas

About 30 minutes, including prep time

Serves two

For the salmon: 

2/3 lb. salmon fillet, skin on

1 leek

1 lemon

Tops and fronds from one fennel bulb

1 tbsp. Italian (flat leaf) parsley, roughly chopped

1 tbsp. extra virgin olive oil

Sea salt and black pepper

Preheat the oven to 400º F. Lay a large piece of parchment paper on a baking sheet. Place fennel tops and fronds on the right hand, then slice the lemon and place on top. Set the salmon on top of the lemon and fennel, skin side down. Remove the root end of the leek, cut in half lengthwise, and rinse thoroughly. Cut leek into 1″ pieces and scatter around the salmon. Drizzle the fish with the olive oil and season with salt, pepper, and chopped parsley. Fold the top half of the parchment over and tuck in the ends to create a half-moon shaped parcel. Roast for approximately 25 minutes. The top of the parchment will have browned and the top puffed with steam.

For the peas: 

12 ounces fresh or frozen green peas (1.5 cups)

1 tsp. chopped fresh mint

2 tsp. freshly squeezed lemon juice

3 tbsp. salted butter

Sea salt and pepper to taste

Bring a pot of water to boil and add the peas, cooking them for about 3-5 minutes or until they float to the top. Drain them thoroughly and add to the bowl of a food processor. Add remaining ingredients and process until smooth.

To serve: 

Spoon peas over a plate. Carefully remove fish from parchment and set on top. Serve with a scatter of fresh parsley or mint and a wedge of lemon.