My husband travels quite a bit and most of the time that means toast for dinner. But sometimes I take the opportunity to make a yummy salmon dish – he’s not so crazy about salmon.  This particular dish was inspired by a meal my mom recently had at a local restaurant where she and my dad are staying in southern Spain.  She raved about the dish so much that I decided I would give it a try…and it did not disappoint.  It was delicious and very easy to prepare. Salmon and rosemary are a great combination!


  • serving of salmon
  • 1 potato sliced very thin (I used a mandolin)
  • handful of ripe cherry tomatoes
  • 1 bunch of fresh rosemary
  • zest of half a lemon and its juices
  • olive oil
  • salt and pepper
  • 1 tablespoon butter
  • 1 bunch of arugula (rocket) for serving
  • grated parmesan for serving
  • 1 piece of parchment paper

Preheat oven to 180C.  Lay your thinly sliced potato in a row on the parchment paper, making sure not to pile them too much or they won’t cook in time (lesson learned from mine last night!).  Pour a teaspoon of olive oil over the potatoes. Place salmon on top, then the rosemary on top of the salmon. Spread the tomatoes around the salmon. Sprinkle lemon zest and lemon juice over the salmon, then add your salt and pepper.  Rip up your butter and place it around your fish.

Wrapping the papillote


Take the length side edges of the parchment paper and fold them together. Keep folding down until you reach the salmon, then take the edges of the wrapper and fold them under.  You can also tie the ends with some kitchen twine.

Place on a baking tray and bake in the oven for 20-25 minutes. To serve, open the paper, add the arugula and shaved parmesan and drizzle with a high quality extra virgin olive oil and you’re ready to go.