Salmon en Papillote with Black Olives and Sun-dried Tomatoes

This is the Salmon en Papillote with Black Olives and Sun-dried Tomatoes recipe.

  • Prep: 15 min
  • Cooking: 12 min
Yields 4 servings
salmon en papillote with black olives and sun dried tomatoes


  • 1 1/3 lb (600 g) salmon fillet in four pieces
  • Tapenade
  • 1/2 cup (125 mL) sun-dried tomatoes (in oil or not)
  • 1 or 2 garlic cloves peeled with sprout removed
  • 1 can (14 oz/398 mL) pitted black olives
  • 2 tbsp (30 mL) melted butter
  • 2 tbsp (30 mL) lemon juice
  • Salt and freshly ground pepper to taste
  • 3 to 4 tbsp (45 to 60 mL) fresh parsley chopped
  • 2 Canadian Bocconcini cheeses or about 3/4 cup (180 mL) Canadian Mozzarella cheese diced


Preheat barbecue to high.

Using a food processor, chop dried tomatoes and garlic. Add black olives, and pulse until everything is finely chopped. Transfer mixture to a bowl. Mix in melted butter and lemon juice. Season to taste, add fresh parsley and Canadian Bocconcini cheese, then mix gently.

Prepare 4 squares of aluminium foil, each covered with a square of parchment paper. Place one quarter of the tapenade in the middle of each square and top with a piece of salmon. To form foil packets, close aluminium foil tightly.

Barbecue about 12 minutes. Serve with a salad, or with pasta, rice etc., and grilled vegetables.

Recipe from Chef Véronique Gagnon-Lalanne


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Nutritional Information

per serving
Energy: 301 Calories
Protein: 26 g
Carbohydrate: 7 g
Fat: 19 g
Calcium: 2 % / 27 mg