Carly's Salmon En Papillote (In Paper) | Daily Dine

Carly's Salmon En Papillote (In Paper)

Salmon fillets are topped with fresh lemon and asparagus, then wrapped in parchment paper and baked. The result is light, moist salmon that only needs a few minutes of oven time. Seasoning is just a sprinkling of salt and pepper.

View original recipe on allrecipes.com

dinnerfrench

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4

Nutritional Information

Calories:224 kcal

Carbohydrate:6 g

Cholesterol:50 mg

Fat:12 g

Dietary Fiber:2 g

Protein:26 g

Saturated Fat:2 g

Sodium:51 mg

Sugar:1 g

Unsaturated Fat:0 g

Ingredients

4 (4 ounce) salmon fillets

1 lemon, juice only

salt and ground black pepper to taste

4 12x18-inch pieces of parchment paper

1 lemon, thinly sliced

0.5 cup green onions, chopped

8 spears fresh asparagus, cut into 1-1/2 inch pieces

4 teaspoons olive oil

Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
Step 3
Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
Step 4
Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

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