Salmon En Papillote
Experience the delicate, flavor-packed magic of Salmon en Papillote, a French-inspired dish that's as beautiful as it is nutritious. Perfectly filleted salmon is nestled alongside vibrant asparagus, juicy cherry tomatoes, and tender baby carrots, all infused with the bright aroma of fresh thyme, zesty lemon, and a hint of garlic. Cooked in parchment paper, this simple yet elegant technique seals in moisture and amplifies flavor, creating a fragrant steam pocket that keeps the fish tender and the vegetables perfectly cooked. With just 15 minutes of prep time and a 20-minute bake, this healthy, one-pan meal is ideal for weeknights or dinner parties alike. Serve straight from the parchment for a rustic presentation, and enjoy every forkful of this light, wholesome, oven-steamed creation.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets
- 16 pieces Asparagus spears
- 12 pieces (halved) Cherry tomatoes
- 12 pieces Baby carrots
- 1 piece (sliced into thin rounds) Lemon
- 4 tablespoons Olive oil
- 2 cloves (minced) Garlic cloves
- 4 sprigs Fresh thyme
- 1 teaspoon (to taste) Salt
- 1 teaspoon (to taste) Black pepper
- 4 sheets (approximately 12 x 16 inches each) Parchment paper
Instructions
Preheat your oven to 400°F (200°C).
Cut four sheets of parchment paper, each approximately 12 x 16 inches. Fold each sheet in half to create a crease, then open it back up.
Arrange each salmon fillet slightly off-center on one half of a parchment sheet.
Distribute the asparagus, cherry tomatoes, and baby carrots evenly around each salmon fillet.
Drizzle 1 tablespoon of olive oil over each salmon fillet and vegetables. Add a pinch of salt and black pepper to taste.
Sprinkle minced garlic over the salmon and vegetables, then add 1 sprig of fresh thyme on top of each fillet.
Place 2 thin slices of lemon over each piece of salmon.
Fold the other half of the parchment sheet over the salmon and vegetables, creating a half-moon shape. Tightly crimp and fold the edges of the parchment to seal the packet completely, ensuring no steam will escape during cooking.
Place the parchment packets on a baking sheet and bake in the preheated oven for 20 minutes.
Carefully remove the baking sheet from the oven and let the packets rest for 2 minutes before opening. Use caution when cutting open the packets, as steam will be released.
Serve the salmon and vegetables directly in the parchment for a rustic presentation, or transfer them to plates. Enjoy!
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 12.2 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
