Imagine a culinary experience that transforms a simple salmon fillet into a gourmet masterpiece with minimal effort. Salmon en Papillote is not just a recipe; it's a French cooking technique that locks in flavors, creates a stunning presentation, and guarantees a perfectly cooked, moist fish every single time. This elegant dish looks impressive but is surprisingly easy to prepare, making it perfect for both weeknight dinners and special occasions.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 bunch asparagus, trimmed
- 1 lemon, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Preheat the oven to 400°F (200°C). Ensure the oven rack is positioned in the middle.
- Cut two large pieces of parchment paper, approximately 16 inches long, ensuring they're large enough to create a sealed packet for each salmon fillet.
- Pat the salmon fillets dry with paper towels to remove excess moisture, which helps achieve a better texture when cooking.
- Drizzle olive oil in the center of each parchment paper, creating a small bed for the asparagus and salmon.
- Arrange trimmed asparagus spears in the center of each parchment paper, creating a base for the salmon fillet.
- Place one salmon fillet on top of the asparagus, positioning it skin-side down if applicable.
- Season the salmon generously with salt and freshly ground black pepper.
- Top each salmon fillet with 2-3 lemon slices, ensuring even distribution.
- Carefully fold the parchment paper to create a sealed packet, crimping the edges to prevent steam from escaping. The packet should be tightly sealed but allow room for air circulation.
- Transfer the parchment packets to a baking sheet and place in the preheated oven.
- Bake for 15-20 minutes, depending on the thickness of the salmon. The fish is done when it flakes easily with a fork and appears opaque.
- Remove from oven and let rest for 2-3 minutes before carefully opening the packets.
- Garnish with fresh dill and serve immediately, allowing diners to open their own parchment packets at the table for a dramatic presentation.
Tips
- Moisture is Key: Always pat your salmon fillets dry before cooking to ensure a better texture and prevent steaming.
- Parchment Paper Matters: Use high-quality, non-stick parchment paper and fold edges tightly to create a proper seal.
- Don't Overcook: Salmon cooks quickly. Check at 15 minutes and remove when it just begins to flake.
- Fresh Matters: Use fresh dill and lemon for the brightest, most vibrant flavors.
- Thickness Counts: Adjust cooking time based on your salmon's thickness - thicker fillets need slightly longer cooking.
- Serving Suggestion: Open the parchment packets at the table for a dramatic, restaurant-style presentation that will impress your guests.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 35g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 95mg
