Salmon and Asparagus En Papillote

  • Posted on: April 2, 2015

salmon en papillote 006It’s great to have a simple and delicious go-to dinner that is also fast.   And that isn’t macaroni and cheese or a frozen pizza.  This takes 5 minutes of prep and 15 minutes in the oven and you are done.   DingDinner is served.   It’s helpful for those nights you come home late and everyone is starving or for those time you have an unexpected guest and want to make something nice, but don’t have much time.

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You even get to relax with your feet up and enjoy a glass of wine while dinner is cooking because guess what?   There is hardly any clean up!  Yah!  Celebrate. En papillote is a french term for cooking something “in paper.”   These little packets are a way to steam the food in the oven.  There is little need for extra cooking fat so it’s a really healthy way to cook your food.  You can do this with chicken as well.

Salmon and Asparagus En Papillote 009This is pretty much just as easy as popping in a frozen pizza.  Pretty much.

Salmon and Asparagus En Papillote 007You do have to cut a piece of parchment paper into a heart (a great way to involve the kids!) and then fold it over along the edge to make it air tight.

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Since asparagus are in season, I think it’s a great vegetable to use, but you can really use any one or variety of vegetables.  We made this in my teen cooking class last week and the kids cut up onions. red peppers, zucchini, carrots and asparagus.  It was very tasty.  But that will add a little time to your cooking schedule and well, I didn’t want to do that to you.

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These little packets of tastiness are also really fun.  Everyone at the table gets to open a a little present.


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Salmon and Asparagus En Papillote

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 servings

Serving Size: 1 parchment packet


  • 2 4-6 oz pieces of wild salmon
  • 16-20 spears of asparagus
  • olive oil
  • lemon
  • sea salt
  • parchment paper
  • Alternative flavoring!
  • minced ginger
  • splash of tamari
  • squeeze of lemon


Preheat the oven to 375 degrees

Take 2 16 inch pieces of parchment paper. Fold each in half. Cut the half into a 1/2 heart shape and open it up to a full heart.

Place 8-10 pieces of asparagus in the center of the parchment. Sprinkle with olive oil, lemon juice and sea salt. Top with a piece of salmon. Again, sprinkle with olive oil, lemon and sea salt. Fold parchment over so that it is again a 1/2 heart shape. Fold the top inch over and make press it flat. 1/2- 3/4 inch down, repeat fold. Repeat all the way down until you get to the bottom. Twist the very bottom point so that it is airtight. Place parchment on a baking sheet. Repeat with the next packet.

Bake for 15 minutes. Open parchment and enjoy.

Serve with rice or noodles if you wish.
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