Salmon and Asparagus in Parchment
Salmon and Asparagus in Parchment ~ Sockeye Salmon delicately seasoned with salt and pepper upon stalks of crisp asparagus, topped with lemon slices and fresh thyme, sealed in parchment paper for a succulently easy and elegant dinner option.
Does the idea of having little to no dinner prep clean sound alluring? How about no pot or pans to wash either? If so, then this is the recipe (and technique for you).
Salmon en Papillote
Salmon en Papillote is fancy sounding (because everything in French sounds fancy) but it just means salmon in parchment, or in this case it's salmon and asparagus in parchment.
30 Minute Meals
Outside cutting the ends of the asparagus stocks off and slicing some lemon, there is very little to do to prep for this recipe too. That makes healthy weeknight eating a breeze. It's in the oven for no more than 15 minutes, so depending on how quickly you can fold these packets, the whole meal can be made in 30 minutes or less.
- 4 salmon portions
- 16-20 spears asparagus, ends trimmed
- 3 tbsp olive oil
- Salt and pepper, to taste (start with 1/8 tsp. for each portion)
- 1/4 cup white wine, (chicken stock will work too)
- 2 lemons, sliced
- 4-8 sprigs fresh thyme
- 4 sheets of un-waxed parchment
- Preheat the oven to 400°F.
- Tear off 4 large squares of parchment.
- Fold square in half, crease them on the diagonal to create a triangle then open back up flat.
- On the upper portion of the diagonal line, place 4-5 asparagus spears in the center of the parchment.
- Sprinkle salt and pepper on the asparagus spears, then drizzle some olive oil over them all.
- Place a salmon portion on top of the asparagus.
- Season the salmon with salt and pepper, and then drizzle olive oil over the top.
- Lay 2-4 slices of lemon (depending on the total surface area of the portion) and 1-2 sprigs of fresh thyme on top of the salmon and asparagus.
- Pour approximately 1 tbsp. of wine (or stock) over the entire stack.
- Seal each packet by folding the parchment paper over diagonally.
- Starting with one corner, fold the packet together; crimp the end, and then overlap.
- Repeat this until the entire packet is a sealed pouch, fold and crimp, constantly overlapping and overlaying the previous fold until you reach the opposite side and have created a half-moon shape.
- Tuck the end or tailpiece of the parchment under the pouch and place on a baking sheet.
- Bake the salmon in the 400°F oven for 12-15 minutes (internal temp 145°). (If your portions are thicker, they will cook longer; thinner portions will cook faster.)
- Carefully open the pouches to allow the steam to escape.
- Serve and enjoy.
Ginae B. McDonald
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