Wild Salmon En Papillote

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This is a fun dish to do for a dinner party, as each person can get their own packet on their plate. It switches it up from the normal service. The onion sauce can be made in advance, so it would just be putting the packets together and throwing them in the oven.

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Wild salmon is loaded with omega-3s, which help the brain, heart, gut, and cell health. Basically, they do everything! Time to eat up!

Ingredients:
2 T extra virgin olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
Sea Salt, to taste
1 c castelvetrano olives, halved
¼ c drained capers
¼ c raisins
1/4 c water
2 T lime juice
4 -6oz  salmon fillets
1/2 c chopped cilantro
Lime wedges, for serving
 
Directions:
1. Preheat oven to 265. Heat 2 T olive oil in large skillet over med-low heat. Add onion and salt, cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25-30 minutes. (Or if you don’t have all of that time, 10 minutes works for a nice saute.)

2. Add olives, capers, raisins, garlic, and 1/4 c water to skillet and cook, stirring occasionally until olives are softened, about 4 minutes. Cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 T water. If needed, add a splash or two more of water so mixture is saucy; season with salt. 

3. Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 T cilantro over. Create a well in the sauce the size of salmon fillet and place fish in well; drizzle with oil. Fold over edges carefully in parchment to create a seal on the edge, to create a “packet.” Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 T cilantro. 

4. Bake packets until salmon is cooked through, 20 minutes for medium (if 1” thick pieces). Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with cilantro. Serve with lime wedges.