Salmon En Papilotte is always a crowd pleaser. This easy to make, healthy dish works beautifully with our Extra Sweet or Hog. For this recipe we used fresh King Salmon however you may substitute any fish you’d like. This dish is non-activated and safe to serve non-cannabis consumers.


  • 24oz King Salmon
  • 1 ½ cup Fennel, sliced thin
    4 Carrots, julienned
  • ½ Onion, sliced thin
  • 4 cloves Garlic, minced
  • 5 grams Annata Extra Sweet or Hog
  • Olive Oil
  • Salt & Pepper



Pre heat oven to 375 degrees F.

Rinse, pat dry, remove pin bones from fillet. Place vegetables & garlic on parchment – create a bed for the fillet. Roughly chop cannabis and add to vegetables. Place salmon on top of the vegetables skin side down (enough to fully cover the fish). Drizzle olive oil on top then salt and pepper to taste. Sprinkle ground cannabis over the salmon. Fold parchment over fish, making small overlapping folds along edge.

Place in pre-heated oven until parchment puffs up and steams (20-25 minutes). Remove from oven and carefully cut open parchment. Remove contents and serve.