Salmon en Papillote with Orange and Herbs

1.Preheat your oven to 400°F (200°C).

2.Prepare two large squares of parchment paper, one for each salmon fillet.

3.Place each salmon fillet in the center of a parchment square. Drizzle each fillet with 1 teaspoon of olive oil and season generously with salt and freshly ground black pepper.

4.Arrange orange slices on top of each salmon fillet, covering the surface evenly.

5.Sprinkle the chopped dill, parsley, and thyme over the salmon and orange slices.

6.Fold the parchment paper over the salmon to create a sealed packet: fold edges tightly to enclose the fish completely, ensuring steam will be trapped inside during cooking.

7.Place the parchment packets on a baking sheet and bake in the preheated oven for 12–15 minutes, until the salmon is just cooked through and flakes easily with a fork.

8.While the salmon cooks, prepare the orange sauce: in a small saucepan over medium heat, melt the butter.

9.Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.

10.Pour in the fresh orange juice and honey, stirring to combine.

11.Simmer the sauce gently for 5–7 minutes, until it reduces slightly and thickens to a light glaze consistency.

12.Remove the sauce from heat and keep warm.

13.Once the salmon is cooked, carefully open the parchment packets to avoid steam burns.

14.Transfer each salmon fillet to a serving plate, spoon the orange sauce over the top, and garnish with additional fresh herbs if desired.

15.Serve immediately with your choice of side dishes, such as steamed vegetables or a light salad.