Salmon en Papillote
Salmon en Papillote
Ingredients
- 4 salmon fillets, about 150-180 g each
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 lemon, thinly sliced
- 8 sprigs fresh dill
- 250 g asparagus spears, trimmed
- 4 sheets parchment paper, about 40 cm x 40 cm each
Instructions
- 1
Preheat your oven to 180°C. Prepare a baking tray by lining it with parchment paper or a silicone mat for easy cleanup.
⏱️ 5 min•🌡️ 180
- 2
Tear off four individual pieces of parchment paper, each approximately 40 cm x 40 cm. Lay one piece flat on your work surface.
⏱️ 1 min
- 3
Place one salmon fillet on one half of the parchment paper, leaving enough space around the edges for folding.
⏱️ 1 min
- 4
Drizzle the salmon fillet with 1/2 tablespoon of olive oil.
⏱️ 1 min
- 5
Season the salmon generously with a pinch of salt and black pepper.
⏱️ 1 min
- 6
Lay 2-3 lemon slices on top of the seasoned salmon.
⏱️ 1 min
- 7
Place two fresh dill sprigs on top of the lemon slices.
⏱️ 1 min
- 8
Arrange a quarter of the asparagus spears next to the salmon on the parchment paper.
⏱️ 1 min
- 9
Fold the other half of the parchment paper over the salmon and vegetables, aligning the edges.
⏱️ 1 min
- 10
Starting from one end, tightly crimp the edges of the parchment paper together to create a sealed packet. Work your way around until almost fully sealed, leaving a small opening at the end.
⏱️ 2 min
- 11
Through the small opening, blow air into the packet to inflate it. This creates space for the steam to circulate and cook the fish evenly.
⏱️ 1 min
- 12
Seal the remaining opening tightly to ensure the packet is fully enclosed. Repeat steps 3-12 for the remaining salmon fillets and vegetables.
⏱️ 1 min
- 13
Transfer the four sealed parchment paper packets to the prepared baking tray.
⏱️ 1 min
- 14
Bake in the preheated oven at 180°C for 20 minutes. The packets will puff up as they cook.
⏱️ 20 min•🌡️ 180
- 15
Once baked, carefully remove the packets from the oven. The packets will be visibly puffed up. Transfer each packet to a serving plate.
⏱️ 1 min
- 16
Carefully open the hot packet by cutting or tearing the top (be mindful of the hot steam that will escape). Serve the salmon and asparagus directly from the parchment paper for a beautiful presentation.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon en Papillote
- 4 salmon fillets, about 150-180 g each
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 lemon, thinly sliced
- 8 sprigs fresh dill
- 250 g asparagus spears, trimmed
- 4 sheets parchment paper, about 40 cm x 40 cm each
Instructions
- 1
Preheat your oven to 180°C. Prepare a baking tray by lining it with parchment paper or a silicone mat for easy cleanup.
⏱️ 5 min•🌡️ 180 - 2
Tear off four individual pieces of parchment paper, each approximately 40 cm x 40 cm. Lay one piece flat on your work surface.
⏱️ 1 min - 3
Place one salmon fillet on one half of the parchment paper, leaving enough space around the edges for folding.
⏱️ 1 min - 4
Drizzle the salmon fillet with 1/2 tablespoon of olive oil.
⏱️ 1 min - 5
Season the salmon generously with a pinch of salt and black pepper.
⏱️ 1 min - 6
Lay 2-3 lemon slices on top of the seasoned salmon.
⏱️ 1 min - 7
Place two fresh dill sprigs on top of the lemon slices.
⏱️ 1 min - 8
Arrange a quarter of the asparagus spears next to the salmon on the parchment paper.
⏱️ 1 min - 9
Fold the other half of the parchment paper over the salmon and vegetables, aligning the edges.
⏱️ 1 min - 10
Starting from one end, tightly crimp the edges of the parchment paper together to create a sealed packet. Work your way around until almost fully sealed, leaving a small opening at the end.
⏱️ 2 min - 11
Through the small opening, blow air into the packet to inflate it. This creates space for the steam to circulate and cook the fish evenly.
⏱️ 1 min - 12
Seal the remaining opening tightly to ensure the packet is fully enclosed. Repeat steps 3-12 for the remaining salmon fillets and vegetables.
⏱️ 1 min - 13
Transfer the four sealed parchment paper packets to the prepared baking tray.
⏱️ 1 min - 14
Bake in the preheated oven at 180°C for 20 minutes. The packets will puff up as they cook.
⏱️ 20 min•🌡️ 180 - 15
Once baked, carefully remove the packets from the oven. The packets will be visibly puffed up. Transfer each packet to a serving plate.
⏱️ 1 min - 16
Carefully open the hot packet by cutting or tearing the top (be mindful of the hot steam that will escape). Serve the salmon and asparagus directly from the parchment paper for a beautiful presentation.
⏱️ 1 min