Mustard, maple and pistachio salmon papillote

 Cooking 10 minutes
 Preparation 5 minutes
 1 serving


For the salmon
125 g (4 ½ oz) of salmon fillet (skin on)
15 ml (1 tbsp.) of old-fashioned mustard
15 ml (1 tbsp.) of maple syrup
15 ml (1 tbsp.) of chopped pistachios
½ lemon (juice only)
Salt and pepper, to taste

For the vegetables
125 ml (½ cup) of Florette vegetable julienne
125 ml (½ cup) of Florette beet julienne
5 ml (1 tsp.) of old-fashioned mustard
5 ml (1 tsp.) of maple syrup
1 drizzle of olive or canola oil (optional)
Salt and pepper, to taste


  1. Place the salmon fillet on aluminum foil at least 3 times its size.
  2. Brush salmon fillet with mustard, maple syrup, then garnish with pistachios on top. Sprinkle with the juice of half a lemon, salt and pepper.
  3. Close the foil on each side to leave a small opening of about 2 cm (1 inch) on top of the salmon fillet. Cook on a BBQ over medium-high heat for 7 minutes.
  4. Remove the salmon from the heat. Add the juliennes of vegetables on the side of the salmon, in the papillote. Brush vegetables with mustard and maple syrup. Drizzle with olive oil if desired, salt and pepper.
  5. Close the foil, still leaving a 2-cm (1-inch) opening on top, then continue cooking on the BBQ over medium-high heat for 4 minutes.
  6. Remove from the heat and enjoy directly in the foil to cut down on the washing up!


Recipe created by Mouvement J’aime les fruits et légumes

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