The Chef's Kitchen | Salmon en Papillote

fish fillets

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option, while canned fish is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more economical.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Lime provides a similar acidity, while vinegar is often less expensive.

herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable, and mixed seasoning can be cost-effective.

Fold the parchment paper in half.

Draw a heart shape on the parchment paper.

Place asparagus in the middle of the parchment.

Add red pepper on top of the asparagus.

Use sockeye salmon, checking for pin bones and removing them if necessary.

Season the salmon with white pepper for presentation.

Sprinkle salt on one side of the salmon.

Add fresh thyme on top of the salmon.

Place lemon slices on top of the salmon.

Drizzle about 2 ounces of olive oil over the ingredients.

Trim the sides of the parchment paper and seal it tightly to ensure steam stays inside.

Place the parchment packet in a 375°F oven for 15-20 minutes.

Remove from the oven and serve immediately, allowing guests to open the packet to enjoy the steam and aroma.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens