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Parchment Paper Salmon (Salmon en Papillote)
Learn how to make salmon en papillote (parchment paper salmon) with spring vegetables and a bright lemon-dill vinaigrette for an elegant, fuss-free meal.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking sheet
- ●whisk
📝 Preparation Steps
1
Place a rack in middle of oven and preheat to 350°. Finely grate zest from 1 medium lemon into a small bowl. Slice lemon in half; squeeze juice into bowl. Slice another 1 medium lemon in half and squeeze juice into same bowl. Set aside; discard spent lemons. Thickly slice remaining 1 medium lemon; remove seeds and discard.
medium lemons3
2
Lay out 4 large sheets of parchment paper on a surface. Evenly divide lemon slices, 2 small fennel bulbs (about 1 lb. total), trimmed, very thinly sliced, 1 lb. asparagus, trimmed, and four 6–8-oz. skinless salmon fillets among parchment. Drizzle each with extra-virgin olive oil and season generously with kosher salt and freshly ground pepper. Place another sheet of parchment on top of each, then fold edges together to form a packet (they don’t need to be airtight, just closed up enough to trap steam). Transfer packets to a large rimmed baking sheet (snuggle together if needed) and bake ⏱️ 30 minutes. (If salmon flesh flakes easily with a fork, they’re done.)
. asparagus, trimmed1 lb6–8-oz. skinless salmon fillets4Kosher salt, freshly ground pepper
3
Meanwhile, add 2 garlic cloves, finely grated, 1 Tbsp. Dijon mustard, 2 tsp. honey, ¼ cup plus 1 Tbsp. extra-virgin olive oil, and 2 Tbsp. finely chopped dill to reserved lemon juice mixture and vigorously whisk until vinaigrette is emulsified and thick; season with salt and pepper.
. Dijon mustard1 Tbsp. honey2 tsp
4
Remove top sheets of parchment from packets and transfer salmon and vegetables to plates. Drizzle vinaigrette over and top with torn dill sprigs if desired.
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