Parchment Salmon Packages with Asparagus

Parchment Salmon Packages with Asparagus

24
Lizzie Mac 0

"These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes."

Ingredients

23 m {{adjustedServings}} servings 523 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 39.8 g
  • 61%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 722 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
  3. Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
  4. Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
  5. Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
  6. To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!
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Reviews

24
  1. 28 Ratings

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I love salmon and am always looking for a new way to make it. My daughter & I made this together. This came out awesome. The salmon was very flavorful and the asparagus was done perfectly (not...

I loved the concept of this recipe. I made the sauce as directed. Before putting it on the fish, I added more mayo because I found the dijon too overpowering. I also increased the amount of ta...

Excellent way to cook salmon (or any type of fish really) as it stays moist from being steamed in the parchment packet. After reading reviews, I made 2 separate packets and cooked the fish in o...