Salmon Al Cartoccio Recipe

Salmon ‘Al Cartoccio’

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

‘Al cartoccio’ is simply the Italian way of saying ‘en papillotte’ or ‘cooked in a bag’. We think this is one of the best ways to cook fish. This Salmon ‘Al Cartoccio’ is quick,...


  • 1 cup sunchokes (Jerusalem artichokes), scrubbed and cut into bite-sized pieces (See Chef Tips)
  • 2 teaspoons butter or olive oil
  • 1 salmon fillet, around 10-12 oz.
  • 1 small fennel bulb, sliced thinly
  • 1 cup asparagus, cut in 1-inch segments
  • 1 orange, ½ zested and juiced, ½ thinly sliced
  • 3 fennel fronds
  • salt and pepper to taste

Nutrition Facts


311 cals


16 g

Saturated Fat

4 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

6 g


20 g


12 g


6 g


24 g


733 mg


  1. Preheat oven to 400°F.
  2. In a small pot of water, boil the cut sunchokes until tender, around 7-10 minutes.  Drain. Set aside while you make the ‘cartoccio.
  3. Take large sheet of parchment paper and fold in half.  With this paper, starting and ending at the folded side, cut a large half round out of the paper, roomy enough to hold the salmon loosely. Rub half the round with butter or oil.
  4. Season salmon on all sides with salt and pepper and lay it on the buttered side of the paper.  Add vegetables, followed by the zest and juice of half the orange.  Garnish the fillet with orange slices.
  5. To seal the cartoccio, fold the empty half of the heart over the filled one, lining up the edges.  Starting at the fold, seal the two edges by tightly folding them together all the way round .  If this is difficult, you can cheat and use a stapler to hold the folds shut. ( See Ann’s Tips)
  6. Bake in oven on a small cookie sheet for 12-14 minutes. Puncture the cartoccio to allow the steam to escape, then slice open the paper with a small knife or scissors to serve.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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