Pour commencer, voici les ingrédients dont vous aurez besoin pour 2 personnes :

To start, here are the ingredients you will need for 2 people:

First thing, go for a ride on the open-air market! If you come in immersion at my house, we’ll most likely buy our salmon at the open-air market together.

It’s a great opportunity to get some fresh air, enjoy the atmosphere and chat with passers-by. What a great opportunity to practice your French.

All you have to do is go to the fishmonger.

Choose some very nice salmon fillets for your dish (as many thick slices as there are people to feed). Preferably choose organic or wild salmon, to avoid intensive fish farming.

If we go to the market together, you will be the one interacting with the fishmonger. It will be a good opportunity to practice your pronunciation. But don’t worry, I will be there to help you if needed.

Then we’ll take our time to go back home! This preparation is very quick! No need to hurry.

Once in the kitchen, preheat your oven to 180 ° Celcius/350° F.

While waiting for your oven to warm up:

Cut large sheets of aluminum or parchment paper if you prefer (one sheet per salmon fillets).

Cut your tomatoes, your zucchini, your leek in thin slices and your half pepper in small pieces.

Remove the skin from your salmon fillets: for me, the best way is to get your hands dirty! HAHA! So after you have washed your hands, gently rip off the skin of your salmon fillets (it will do so very easily).

Arrange a few slices of tomatoes on your aluminum foil so that they form a straight line.

Put your salmon fillet on your tomatoes. With this technique, the salmon doesn’t stick to the aluminum foil during cooking and you don’t need to add any sort of fat. It’s great to stay in shape!

Put a slice of smoked salmon on top of your salmon fillet! This will give it a great taste!

Add dill on top.

Then cover the fish fillet with your vegetables.

If you want a little decadence add a teaspoon of sour cream on top of your preparation.

Add some salt (a pinch will be enough, the smoked salmon already adds some salt to the recipe) and pepper according to your taste, and close the foil.

Be careful to really close your papillote tight. If air can escape, then the salmon won’t cook properly. It really needs to be air-tight.

Repeat this small operation for each of your salmon fillet.

Finally, put your salmon en papillote in the oven for 20 to 25 minutes (depending on the size of your fillet and the amount of vegetables you put around it). The thicker your slices are and the more vegetables you have, the longer you will need to leave your salmon en papillote in the oven.