Baked salmon fillets and green asparagus with aromatic herbs and lemon on baking paper

Salmon en Papillote with Asparagus

This delicious and nutrient-dense meal is fancy enough to be made for a special occasion but simple enough for a weeknight dinner. Round out this meal with herbed quinoa, salad or roasted veggies.

  • Prep Time10 min
  • Ready in30 min

    Ingredients

    • 2-4 (6 oz. each) skin-on salmon fillets
    • 1 bunch asparagus, tough ends removed and cut to fit packet
    • a handful fresh dill, chopped
    • a handful fresh cilantro, chopped
    • a bunch fresh chives, chopped
    • 1 thinly sliced lemon
    • 2-4 Tablespoons butter, (1 TBSP per each filet)
    • sea salt and pepper

    Cooking Instructions

    1

    Preheat the oven to 400°. Cut out 2-4 large heart-shaped pieces of parchment paper and place them on a sheet pan. Fold the parchment in half down the middle and place asparagus down as a base layer.

    2

    Then place salmon fillet generously seasoned with sea salt and pepper. Top with lemon slices and herbs and a pad of butter on top. Fold the other side of the parchment over to create a pouch and crimp the rounded edge until tightly closed.

    3

    Place in oven for 10 to 15 minutes, until salmon is opaque and flakes easily with a fork. Enjoy immediately.

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