Entrée: France – Saumon en Papillote à l'Asperge (Salmon Baked in Parchment with Asparagus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

4 salmon fillets, about 1.5 lb total (680 g total)
1 bunch asparagus, woody ends removed
3 tbsp (45 g) salted butter, cut into small pats
1 lemon, sliced
2 tbsp (8 g) fresh dill or tarragon, chopped
Salt and freshly ground black pepper to taste
1 tsp (5 ml) olive oil
Parchment paper or foil

Instructions

1. Preheat oven to 400°F (200°C). Tear 4 large parchment sheets and drizzle each with a little olive oil.  
2. Place a Salmon Fillet in the center of each sheet, season with salt and pepper, top with a few lemon slices and herbs.  
3. Arrange a small handful of Asparagus alongside each fillet and dot with Salted Butter pats.  
4. Fold parchment into sealed parcels (en papillote) and place on a baking sheet.  
5. Bake 12–15 minutes (depending on thickness) until salmon is opaque and asparagus tender; open carefully and serve in the parcel to retain juices.

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