Salmon in Parchment
Elevate your weeknight dinner with this simple yet elegant Salmon in Parchment recipe, a healthy and flavorful option perfect for those who crave quick, wholesome meals. Featuring tender salmon fillets nestled atop fresh asparagus spears and juicy cherry tomatoes, this dish is infused with zesty lemon, aromatic thyme, and a drizzle of garlicky olive oil. The parchment paper seals in all the moisture and flavors, creating a perfectly cooked salmon that’s flaky, moist, and bursting with vibrant taste—all in under 30 minutes. This easy-to-make recipe not only highlights fresh, nutrient-packed ingredients but also comes with the added bonus of minimal cleanup, thanks to the parchment wrap. Serve this beautifully steamed salmon straight from the packet for a rustic, fuss-free presentation that’s sure to impress! Perfect for a quick family dinner or a romantic date night, this dish offers restaurant-quality results in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 16 pieces asparagus spears
- 1 cup (halved) cherry tomatoes
- 1 whole (thinly sliced) lemon
- 2 tablespoons olive oil
- 2 cloves grated garlic
- 4 sprigs fresh thyme
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 sheets (about 12x16 inches each) parchment paper
Instructions
Preheat your oven to 400°F (200°C).
Cut 4 large sheets of parchment paper (approximately 12x16 inches each).
In a small bowl, mix together olive oil, grated garlic, salt, and black pepper.
Place one piece of parchment paper on a flat surface. Lay 4 asparagus spears in the center of the parchment, forming a base for the salmon.
Place one salmon fillet on top of the asparagus. Drizzle 1/4 of the olive oil mixture over the salmon. Top with 4 cherry tomato halves, 2 slices of lemon, and 1 sprig of fresh thyme.
Fold the parchment paper: Bring the two long edges together and fold tightly downward in small increments to seal. Then tuck the short edges underneath to form a secure packet.
Repeat this process for the remaining 3 salmon fillets, creating 4 individual parchment paper packets.
Place the packets on a baking sheet and transfer to the preheated oven.
Bake for 18–20 minutes, depending on the thickness of your salmon fillets, until the salmon is cooked through and flaky.
Carefully remove the packets from the oven and place on serving plates. Let rest for 2 minutes. Be cautious when opening the packets, as steam will escape.
Garnish with chopped fresh parsley and serve directly in the parchment for a rustic presentation.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 8.0 g | ||
| Protein | 149.1 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 933 mg | 20% | |
*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.
