If you enjoy eating salmon as we do, you’ve probably tried many different ways to cook it too. We wanted to try a new way of cooking it that keeps the salmon moist and flavorful. Steaming it in parchment paper turned out to be just what we were looking for. The salmon is tender and flaky with subtly flavored herbs & citrus.
Easy & Delicious Salmon En Papillote (parchment paper)
Delicious steamed salmon cooked in parchment paper
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Servings:
Calories: 384kcal
Equipment
- 3 pieces parchment paper, each 18" long
- 1 - 2 Large rimmed baking sheet
- large toothpicks or bamboo sticks, to secure parchment paper
Ingredients
- 2½ lbs salmon
- 2-3 medium lemons, sliced into 1/4" rounds
- lemon zest
- kosher salt, to taste
- black pepper, to taste
- 3-4 cloves garlic, peeled & thinly sliced
- ½ large sweet onion, peeled & thinly sliced
- ¼ cup EVOO divided
- 1 bunch asparagus, trimmed (or any seasonal vegetable that you & your family like) thin stalks & cut into bite-size pieces
- 2 tbsp fresh dill, can substitute with 2-4 tsp dried dill to taste
Instructions
- Preheat oven to 400°F.
- Cut salmon into 6 fillets
- Cut (3) 18" long parchment papers and fold each one in half. Place a few lemon slices on the right side of the fold.
- Place 2 salmon fillets on top of the lemons for each parchment paper. Sprinkle with salt, pepper & lemon zest. Add sliced onions, garlic & dill on top.
- Place the asparagus pieces next to the salmon (about 4-5 stalks for each packet). Lightly sprinkle the vegetable with salt.
- Lightly drizzle EVOO all over the salmon & vegetables. Fold parchment over and crimp then apply toothpicks or bamboo sticks to seal.
- Place sealed parchment packets onto the rimmed baking sheet and cook for 12 minutes or until internal temperature is between 125° - 130°. Serve promply.
Notes
This recipe has been adapted from Well Seasoned Studio.
If you have thinner salmon fillets begin checking for doneness in 10 minutes.
I used fresh string beans since I was out of asparagus so you will need to cut the string beans into bite-size pieces in order to be tender. I did not cut them and my string beans weren't as tender as I would have liked.
I'm making this again for New Year's Eve so the leftovers will be used on New Year's Day in a creamy bow-tie pasta with peas. (Recipe coming soon)
Nutrition
Serving: 1fillet | Calories: 384kcal | Carbohydrates: 9g | Protein: 40g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 104mg | Sodium: 88mg | Potassium: 1167mg | Fiber: 3g | Sugar: 4g | Vitamin A: 661IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 3mg
Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.
This recipe has been adapted from Well Seasoned Studio.
If you have thinner salmon fillets begin checking for doneness in 10 minutes.
I used fresh string beans since I was out of asparagus so you will need to cut the string beans into bite-size pieces in order to be tender. I did not cut them and my string beans weren't as tender as I would have liked.
I'm making this again for New Year's Eve so the leftovers will be used on New Year's Day in a creamy bow-tie pasta with peas. (Recipe coming soon)
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