Wrapped Salmon
Delight in the simplicity and elegance of Wrapped Salmon—a wholesome, flavor-packed recipe that’s perfect for weeknight dinners or special occasions. This dish features tender salmon fillets nestled with bright cherry tomatoes, crisp asparagus spears, and aromatic garlic, all wrapped in parchment or foil to lock in incredible flavors and moisture. Fresh dill, parsley, and lemon slices elevate this recipe with a burst of freshness, while a drizzle of olive oil keeps everything perfectly tender during baking. Ready in just 35 minutes, this fuss-free, oven-baked salmon is as nutritious as it is delicious. Serve it straight from its packet for an impressive presentation, paired with rice, crusty bread, or your favorite side. Whether you're looking for a quick gluten-free dinner or a vibrant Mediterranean-inspired meal, Wrapped Salmon is sure to impress!
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) Salmon fillets
- 2 tablespoons Olive oil
- 1 whole Lemon
- 2 pieces Garlic cloves
- 2 tablespoons, chopped Fresh dill
- 2 tablespoons, chopped Fresh parsley
- 1 cup Cherry tomatoes
- 8 pieces Asparagus spears
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 sheets (about 12x16 inches each) Parchment paper or aluminum foil
Instructions
Preheat your oven to 400°F (200°C).
Prepare two 12x16 inch sheets of parchment paper or aluminum foil and set them aside.
Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
Drizzle 1 tablespoon of olive oil onto each sheet of parchment paper/foil, spreading it to prevent sticking.
Place a salmon fillet in the center of each sheet.
Slice the lemon into thin rounds and place 2-3 slices on top of each salmon fillet.
Mince the garlic cloves and sprinkle them evenly over the salmon.
Add chopped dill and parsley over the salmon for a fresh, herby flavor.
Scatter the cherry tomatoes and asparagus spears around the salmon fillets in each packet.
Drizzle the remaining olive oil over the vegetables in the packets.
Fold the parchment paper or foil over the salmon and vegetables to create a sealed packet. If using parchment paper, fold the edges tightly to trap the steam during baking.
Place the sealed packets on a baking sheet and bake in the preheated oven for 18–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Carefully open the packets (watch out for hot steam), and transfer the salmon and vegetables to plates to serve.
Optional: Garnish with additional fresh dill or parsley and serve with a side of rice or crusty bread.
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 6.6 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 768 mg | 16% | |
*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.
