Salmon baked in a packet makes meal prep so easy. Make it at a moment's notice, or prepare it ahead of time and then pull it out of the refrigerator and bake for about 15 minutes. In French it's known as papillote or en papillote.
Baking salmon in a parchment paper packet traps the steam to gently cook the salmon in its own juices. Adding aluminum foil as an outer packet layer creates an even better seal for the steam and juices. When you're using acidic ingredients it's best to use parchment with aluminum foil rather than just the foil because acidic ingredients react with the aluminum and cause it to leach into food and give it a metallic taste.
I also added a creamy cauliflower rice recipe that goes really well with this and other fish recipes. I use herb ranch dressing although you can use any creamy ranch or other dressing. Just blend the dressing with cooked cauliflower rice and you have an instant side dish. And make extra dressing to drizzle over the fish as well. Cook the cauliflower rice how you normally do and then cool for a moment and blend in the dressing and serve. This salmon dish would also go great with Spanakorizo.
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