This post is made in partnership with the Norwegian Seafood Council

As summer wanes and gently leads into autumn, we relish in the season’s produce and meals that make us feel good and nourished. Salmon from Norway, which thrives in ice-cold and clean waters, features prominently on the table as it pairs perfectly with whatever vegetables we have on hand. It’s a reminder of our summer adventures along the sea watching the waves lap against the rocks as the breeze envelops us in salty kisses.

One of the simplest, yet decadent and stylish ways to cook salmon from Norway is by baking it in parchment paper, bound up like little parcels ready to be delivered to each person. Filling them with seasonal vegetables and a hint of lemon, and then dousing the sides with a bit of cream makes these truly mouth-watering.

The parcels slowly steam and tenderize the salmon and vegetables, leaving a soft and flaky fish and perfectly al dente vegetables. The cream thickens ever so slightly as the butter blends into it, creating a lovely sauce to dip into. And the simple gesture of everyone unwrapping their own parcel adds an even more special connection to the dish.

Feel free to use whatever seasonal vegetables you have on hand. And be sure to use salmon from Norway, which is known for its pure taste, beautiful color, firm flesh, and texture.

Creamy Baked Salmon Parcels with Vegetables (laksepakke)

Serves 4

• Parchment and string
• 4 carrots, peeled and cut into thin, short strips
• 1 fennel bulb, thinly sliced
• 1 small broccoli, cut into small florets, or 2 bunches of broccolini
• 1 small leek, washed and thinly sliced
• ½ zucchini, thinly sliced
• Zest of 1 lemon
• Juice of ½ lemon
• 1 bunch of fresh dill, finely chopped
• 4 Norwegian salmon filets, about 5 ounces (150 g) each
• Salt and pepper
• 4 tablespoons butter
• 2 ½ cups (600 ml) heavy cream

---

Preheat the oven 350ºF (180ºC). Cut 4 rectangles of parchment paper that measure roughly 15 x 17 inches (38 x 40 cm). Cut 4 pieces of string that measure roughly 10 inches (25 cm).

In a large bowl, add the carrot, fennel, broccoli florets, leek, zucchini, lemon zest, and juice of ½ lemon, and toss until combined.

Divide the vegetables equally among the parchment papers, placing them in the center of each one. Sprinkle some fresh dill on top of the vegetables. Place the salmon filets on top of the vegetables and season with salt and pepper. Place 1 tablespoon of butter on each of the salmon filets. Divide the heavy cream equally among the parchment papers, pouring the cream around the sides of the salmon filets and on top of the vegetables. Loosely fold each paper into a parcel and tie the tops with the strings.

Bake for about 20 minutes or until the salmon is just cooked through and easily flakes off with a fork. To serve, place each parcel on top of a plate and let each person open their own.

*For more seafood inspiration, check out these recipes.