Salmon in Parchment Paper
Elevate your weeknight dinner game with this simple yet elegant **Salmon in Parchment Paper** recipe. Perfectly moist and flaky salmon fillets bake alongside tender asparagus and juicy cherry tomatoes, all infused with the bright flavors of lemon, garlic, and fresh thyme. Wrapped and sealed in parchment paper, this foolproof technique locks in flavor and steam, creating a delicate, melt-in-your-mouth dish with minimal cleanup. Ready in just 35 minutes, this health-conscious recipe is ideal for busy evenings or when you’re craving something light yet satisfying. Serve directly in the parchment packets for a stunning presentation that pairs perfectly with a crisp glass of white wine. Whether you're a seasoned chef or a beginner, this recipe is sure to impress both family and guests alike!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 12 pieces asparagus spears
- 20 pieces cherry tomatoes
- 1 piece lemon
- 4 tablespoons extra-virgin olive oil
- 2 cloves garlic cloves, minced
- 8 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 pieces parchment paper sheets
Instructions
Preheat your oven to 400°F (200°C).
Cut 4 large sheets of parchment paper, each approximately 15 inches long. Fold each sheet in half and then reopen.
Place a salmon fillet slightly off-center on one side of each parchment paper sheet.
Trim the asparagus spears and divide them evenly among the parchment sheets, placing them next to the salmon.
Halve the cherry tomatoes and distribute them over the salmon and asparagus.
Slice the lemon into thin rounds and place 1-2 slices on top of each salmon fillet.
Drizzle 1 tablespoon of olive oil over each salmon fillet and its accompanying vegetables.
Sprinkle the minced garlic, salt, and black pepper evenly over all the packets.
Add 2 sprigs of fresh thyme to each packet.
Fold the other half of the parchment paper over the salmon and vegetables. Starting at one corner, crimp and fold the edges over tightly to seal the packet, forming a half-moon shape.
Place the sealed parchment packets on a baking sheet.
Bake in the preheated oven for 18-20 minutes, or until the salmon is opaque and flakes easily with a fork.
Carefully open the packets, as the steam inside will be hot. Serve the salmon and vegetables directly in the parchment paper for an elegant presentation.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 12.2 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1254 mg | 27% | |
*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.
