Fish en Papillote

Fish En Papillote is a wonderful balanced meal. It’s easy and quick to make, even after any long day at the office.
Cook Time: 20 minutes
Prep Time: 15 minutes
Rest Time: 0 minutes
Yield: 2 portions


  • 2 salmon fillets
  • 1 zucchini, cut lengthwise, sliced eighth of an inch in size
  • 1 yellow zucchini, cut lengthwise, sliced eighth of an inch in size
  • 2 green onions, roughly sliced
  • 1 bunch fresh dill
  • 1 large orange
  • 2 cloves garlic, grated
  • 56 g / 1/4 cup Crystal margarine
  • salt and ground pepper, to taste


  1. Preheat your BBQ to 425℉ (218℃)
  2. Prepare two pieces of parchment paper on top of two pieces of tinfoil. Set aside.
  3. Segment the orange into a large bowl and squeeze all of the juice from the fruit that remains. Mix in the lemon juice and grated garlic.
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  5. Toss the zucchini in the orange juice mixture. Let sit for 5 minutes. Remove the zucchini from the orange juice and dab off any excess liquid.
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  7. Divide the zucchini among the two pieces of parchment paper in the centre.
  8. Place the salmon on top of the zucchini and sprinkle with dill, green onion, salt, and pepper. Top the salmon with the orange segments, and drizzle a teaspoon of the remaining orange juice mixture over top. Finally, dot the Crystal margarine on top of the salmon.
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  10. Create a pouch with parchment paper, and crimp the edges together. Then, create a pouch with your tinfoil over the parchment paper.
  11. Cook for 20 minutes. After, you can unfold your pouch or cut the package open and enjoy!

Chef Notes

  • Feel free to use a different assortment of vegetables based on your preferences. Thinly sliced fennel, julienned potato, or celery root all work well too.