First Step: PREPARE THE PARCHMENT PAPER PACKETS

1. Cut the Parchment Paper: Begin by cutting four large sheets of parchment paper. Each sheet should be approximately 15 inches long to give you enough space to fold and seal the packet around the fish and vegetables. You can also use aluminum foil if you don’t have parchment paper, but parchment is the traditional choice and gives the best results for steaming.
2. Fold the Paper: Fold each sheet of parchment paper in half to create a crease down the center. Unfold the paper to create a guideline for where to place the ingredients. This will also help when folding the packets later.

Second Step: ASSEMBLE THE INGREDIENTS

1. Place the Vegetables: On one half of the parchment paper, layer the vegetables—zucchini, onions, bell peppers, and tomatoes. Spread them evenly, creating a bed for the salmon fillet. You can also drizzle a little olive oil over the vegetables to help them steam.
2. Add the Salmon: Place one salmon fillet on top of the vegetables. Drizzle the salmon with olive oil and season generously with salt and pepper. Sprinkle minced garlic, thyme, and rosemary over the top. Arrange a few thin slices of lemon on top of the salmon for added flavor and a bright, citrusy kick.
3. Optional Additions: If using, sprinkle a few capers over the vegetables and fish for a touch of briny tang. You can also add other ingredients like fresh herbs, olives, or a splash of white wine for added flavor.

Third Step: FOLD THE PACKETS

1. Fold the Parchment Paper: Carefully fold the parchment paper over the salmon and vegetables, creating a half-moon shape. Starting at one end, fold the edges of the parchment paper together to seal the packet. Work your way around the edges, folding them tightly to ensure no steam escapes while baking. You want the packet to be well-sealed to lock in the moisture and flavors.
2. Check the Seal: If the parchment paper doesn’t seal well, you can use kitchen twine or another piece of parchment paper to tie the packet shut. Just make sure the packet is tightly closed, so the steam stays inside during cooking.

Fourth Step: BAKE THE SALMON EN PAPILLOTE

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This is the ideal temperature for cooking the salmon en papillote—hot enough to cook the fish quickly but gentle enough to preserve its moisture.
2. Bake the Packets: Place the parchment paper packets on a baking sheet, leaving space between each one so they cook evenly. Bake the salmon en papillote for 15-20 minutes, depending on the thickness of the fillets. The packets should puff up as the steam builds inside. You’ll know the salmon is done when the flesh is opaque and flakes easily with a fork.
3. Let Rest: Once the salmon is cooked, remove the packets from the oven. Allow them to rest for a few minutes before opening the parchment paper to let the steam escape. Be careful when unwrapping the packets, as hot steam will escape.

Fifth Step: SERVE AND GARNISH

1. Open the Packets: Carefully cut open the parchment paper packets with a pair of kitchen scissors or a sharp knife. The salmon and vegetables will be beautifully steamed and ready to serve.
2. Garnish: Transfer the salmon and vegetables to plates and garnish with freshly chopped parsley. Serve with lemon wedges on the side for an extra burst of citrus. You can also drizzle the salmon with a little extra olive oil or balsamic glaze for added flavor.
3. Enjoy: Serve your Salmon en Papillote with a side of roasted potatoes, steamed rice, or a crisp green salad for a complete meal. Enjoy the moist, flavorful salmon with the tender vegetables, and savor the simplicity of this elegant French dish.