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Saumon en Papillote au Beurre Blanc with Buttered Spinach

Salmon steamed in parchment parcels with leeks, dill, and white wine, paired with a classic Loire Valley beurre blanc sauce and served alongside garlicky buttered spinach.

Saumon en Papillote au Beurre Blanc with Buttered Spinach

Instructions

1
Preheat Oven and Prepare Parcels
assembly

Preheat the oven to 200°C. Cut four large rectangles of parchment paper and divide the julienned leek among them, creating a bed in the center of each piece.

💡 The leek bed lifts the salmon off the paper, allowing steam to circulate evenly underneath for consistent cooking.
2
Assemble and Seal Salmon Parcels
wrapping

Place a salmon fillet on each leek bed, season with salt and pepper, lay a dill sprig and a few lemon slices on top, then drizzle a small amount of white wine over each fillet. Fold the parchment over the salmon and crimp the edges tightly to seal completely.

💡 Crimp the edges in small, overlapping folds to prevent any gaps—steam escaping will dry out the fish.
3
Start Beurre Blanc Reduction
simmering

In a small saucepan, combine the minced shallot, white wine vinegar, and dry white wine over medium heat. Simmer until the liquid reduces to about 2 tablespoons, approximately 5-7 minutes, stirring occasionally.

💡 Keep an eye on the reduction—too much evaporation will leave you with insufficient liquid to emulsify the butter.
4
Bake Salmon Parcels
baking

Place the sealed parcels on a baking sheet and transfer to the preheated oven at 200°C. Bake for 14-16 minutes until the parcels puff up dramatically, indicating the salmon is cooked through.

💡 If the parcels puff and hold their shape, the fish is perfectly cooked; if they deflate quickly, give them another minute in the oven.
5
Prepare Buttered Spinach
sautéing

Melt butter in a large skillet over medium heat at 165°C. Add minced garlic and cook for 30 seconds until fragrant. Add spinach in batches, turning with tongs until just wilted, about 2 minutes total. Season with salt, pepper, and a grating of nutmeg, then squeeze out excess liquid and keep warm.

💡 Don’t overcook the spinach—it should remain vibrant green and just wilted, not dark and mushy.
6
Finish Beurre Blanc Sauce
emulsifying

Reduce the heat under the saucepan with the wine reduction to very low, around 80°C. Whisk in the cold butter one cube at a time, ensuring each piece melts fully before adding the next, and never let the sauce boil. Season with salt once emulsified and keep warm off the heat.

💡 The butter must be ice-cold and added slowly to create a smooth emulsion—if the sauce gets too hot, it will break and become oily.
Prep Time
20 Min
Cook Time
25 Min
Per Serving
712kcal
Protein26%
Carbs5%
Fat69%
Glycemic Load
3.9 (Low)
Nutrition Information
Energy712 kcal · 36%
Protein39 g · 78%
Carbohydrates7 g · 2%
Carbs (absorbed)5.5 g · 2%
Dietary Fiber1.5 g · 6%
Fat46.5 g · 66%
Saturated Fat17 g · 85%
Monounsaturated Fat19.5 g · 78%
Polyunsaturated Fat7 g · 64%
Trans Fat0 g · 0%
Cholesterol120 mg · 40%
Sodium2050 mg · 102%
Potassium710 mg · 20%
Calcium120 mg · 12%
Magnesium46 mg · 12%
Phosphorus420 mg · 60%
Iron3 mg · 21%
Zinc2 mg · 20%
Copper0.15 mg · 15%
Selenium70 µg · 127%
Iodine30 µg · 20%
Vitamin C12 mg · 15%
Vitamin A800 µg · 100%
Vitamin D300 µg · 1500%
Vitamin E4.5 mg · 38%
Vitamin K120 µg · 160%
Vitamin B10.30 mg · 27%
Vitamin B20.60 mg · 43%
Vitamin B60.70 mg · 50%
Vitamin B123 µg · 120%
Folate160 µg · 80%
Niacin7 mg · 44%
Biotin8 µg · 16%
Pantothenic Acid1.6 mg · 27%
Salt Equivalent5.2 g · 87%

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Saumon en Papillote au Beurre Blanc with Buttered Spinach | MintyFit