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Salmon en papillote with dill creme fraiche

Two open salmon en papillote parcels, garnished with lemon slices and dill

Salmon en papillote with dill creme fraiche

Name: Salmon en papillote with dill creme fraiche
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 2 x 120g skinless, boneless salmon fillets; ½ lemon; 2 tsp olive oil or butter; 50g crème fraîche; 1 tbsp garlic mayonnaise (regular mayonnaise is also fine); 2 tbsp chopped fresh dill plus fronds to garnish

Silvana Franco

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Serves 2

Easy

Prep: 20 mins

Cook: 10 mins

plus salting

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Air fryers are brilliant for steaming fish – just make sure the paper is tightly sealed so no steam escapes

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Ingredients

Nutrition

Units:

MetricUS

2 x 120g skinless, boneless salmon fillets
½ lemon
2 tsp olive oil or butter
50g crème fraîche
1 tbsp garlic mayonnaise

(regular mayonnaise is also fine)
2 tbsp chopped fresh dill

plus fronds to garnish

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Nutrition: Per serving

kcal408
fat33g
saturates10g
carbs1g
sugars1g
fibre0.3g
protein26g
salt0.7g

Method

step 1

Sprinkle each salmon fillet with ½ tsp salt and set aside for 20 mins (this helps draw out excess water and firm up the fillets). Rinse with cold water and pat dry with kitchen paper.
step 2

Heat the air fryer to 180C. Cut two 30cm circles of baking parchment and put a salmon fillet in the centre of each disc. Cut 2 lemon slices and place one on each fillet, then drizzle with oil or top with the butter. Lift the edges of the paper to the centre, then crimp together tightly to enclose the salmon. Cook for 10 mins.
step 3

Meanwhile, stir together the crème fraîche, mayonnaise and chopped dill. Season and add a squeeze of lemon juice to taste.
step 4

Carefully open the salmon parcels and scatter over the reserved dill fronds. Serve the salmon alongside the dill crème fraîche.

Recipe from Good Food magazine, Air fryer Christmas 2024

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