Description
A simple method for cooking salmon fillets in parchment paper packets with vegetables and seasonings.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 lemon, thinly sliced
- 1 cup asparagus spears, trimmed
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons white wine or chicken broth
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh dill, chopped, for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Lay out two large pieces of parchment paper, about 15 inches long.
- Divide the asparagus and tomatoes between the two pieces of parchment paper, centering them on the paper.
- Place one salmon fillet on top of the vegetables on each sheet.
- Season the salmon with salt and pepper.
- Top each fillet with half of the lemon slices.
- Drizzle 1 tablespoon of wine or broth and 1/2 tablespoon of olive oil over each packet.
- Fold the parchment paper over the salmon and vegetables to create a tight seal, crimping the edges securely to form a half-moon shape.
- Place the packets on a baking sheet.
- Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Carefully transfer the packets to plates. Open them at the table to release the steam.
- Garnish with fresh dill before serving.
Notes
- You can substitute other firm vegetables like zucchini or bell peppers for the asparagus and tomatoes.
- Cooking time may vary based on the thickness of your salmon fillets.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 3
- Sodium: 250
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 38
- Cholesterol: 105
Keywords: salmon, papillote, parchment paper, baked fish, healthy dinner, lemon, asparagus