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Parchment Salmon Packages with Asparagus

By: Lizzie Mac  
"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."

Rating: This weblink has been rated 9 times with an average star rating of 4.6 Read Reviews (7)

Rate/Review | 503 people have saved this

Prep Time:
15 Min
Cook Time:
8 Min
Ready In:
23 Min

Servings  (Help)

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Original Recipe Yield 2 packets
 

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons whole grain Dijon mustard
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh tarragon
  • 1 teaspoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon minced garlic
  • 1/2 teaspoon soy sauce
  • Hot pepper sauce to taste
  • Salt and white pepper to taste
  • 2 (5 ounce) wild salmon fillets
  • 8 slender asparagus spears, trimmed
  • 1 teaspoon vegetable oil
  • 4 lemon wedges for garnish

Directions

  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!

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 523 | Total Fat: 39.8g | Cholesterol: 94mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2007 by Pearlie 
I love salmon and am always looking for a new way to make it. My daughter & I made this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2007 by donut1130 
This was very good. I'm not normally a fan of fish, but the flavor of this dish was great. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2007 by Beth F. 
This turned out well! Only issue was the mayo, the taste of it seemed somewhat off with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2009 by Veronique 
This turned out Fantastique! I Lived in France for a dozen years, so cooking in papillote... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2009 by Craig 
Fresh herbs and asparagus made this salmon dish healthy and delicious. We used frozen salmon... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2009 by COOKINGQUEEN75 
The salmon was so moist and juicy. The asparagus was slighty crisp...just the way I like it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2008 by TTRICIAANN 
This is a very good salmon dish...we enjoyed it a lot and we are not big salmon lovers. My... MORE

 
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