Salmon in Parchment Paper | Salmon en Papillote Recipe by Lounging with Lenny

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.

Cut 8 potatoes in half.

Place potatoes in a pot, cover with cold water, bring to boil and cook for 5 minutes to parboil.

Cut the ends off 10 pieces of asparagus and peel the bottom.

Thinly slice 1 lemon into 6 slices, 3 for each salmon steak.

Wipe the 24-ounce salmon fillet with a paper towel and cut into 2 steaks, 12 ounces each.

Take 2 sheets of parchment paper about 30 inches long, fold them in half and cut the ends to make a heart shape.

Drizzle olive oil over one sheet of parchment and spread it out.

Season one side with salt and pepper.

Place salmon, asparagus, and potatoes on the parchment.

Season with salt and pepper, add fresh thyme, and place lemon slices on top of the salmon.

Drizzle with more olive oil.

Fold the parchment over and crimp the edges tightly to seal.

Place the salmon en papillote in a preheated 375°F oven for 15 minutes.

Remove from the oven and let sit for an additional 5 minutes to finish cooking.

Transfer salmon to a plate, cut the middle with scissors, and squeeze lemon juice over the salmon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens