Gluten-Free Salmon and Lentils en Papillote with Cilantro Pesto Recipe
An easy and elegant way to cook fish, the en papillote method, or wrapping and baking in parchment paper, allows you to place all your ingredients in a pouch in the oven to steam them to moist, tender deliciousness.
Servings 4 people
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 6 tablespoons olive oil
- 1 cup (about 1⁄2 bunch) cilantro leaves, packed
- Juice and zest of 1 lemon
- 2 cloves garlic peeled
- 1 teaspoon paprika
- 4 6-ounce skinless salmon fillets or 8-ounce salmon steaks
- 1⁄2 teaspoon kosher salt
- 2 cups cooked lentils
- 6 ounces baby spinach
- 20 cherry tomatoes of various colors halved
Preheat the oven to 375°F. In a small sauté pan over medium heat, toast the cumin and coriander, stirring until just fragrant, about 2 to 3 minutes. Pour the spices onto a plate to cool, and set aside.
In a blender or food processor, combine 4 tablespoons olive oil, 1⁄2 cup cilantro leaves, lemon juice and zest, garlic, paprika, cumin, and coriander.
Prepare 4 parchment-paper squares, each as long as the roll is wide. Season the salmon with the salt. Place 1⁄2 cup cooked lentils onto the center of each of the 4 parchment-paper squares. Top each with one quarter of the spinach, 1 salmon fillet, and 10 tomato halves. Slather the salmon and tomatoes with the blended cilantro paste, and drizzle each with 1⁄2 tablespoon olive oil. Fold the parchment squares to enclose the ingredients and crimp the edges to seal. Bake on a baking sheet for 15 to 18 minutes, depending on the fish’s thickness.
Open each packet (careful of the steam), transfer the packets to a serving plate, garnish with the remaining cilantro, and serve.