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)
- 3 pieces parchment paper, each 18" long
- 1 - 2 Large rimmed baking sheet
- large toothpicks or bamboo sticks, to secure parchment paper
- 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
- 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.
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.