Fresh salmon and asparagus are steamed together in parchment paper with olive oil, sliced lemon and dill. Here, I'm serving it with a "Sauce Verte" -- a green sauce -- that uses fresh parsley, basil, dill and thyme with punchy capers and cured anchovies and all their umami goodness.
Salmon en Papillote is simple to prepare in the oven or a grill; the technique of steaming in parchment (en papillote) is one of my favorite easy dinner-time "go-to's" using whatever vegetables and herbs I have on hand -- and pairing it with fresh fish. And oh! I almost forgot -- it leans "healthy" suiting a Mediterranean diet, and so tasty with the sauce verte that can be made using Greek yogurt.
Personally, I really like this preparation because it is super easy to make for one person, with assembly happening in a matter of minutes with 15 minutes in the oven. It's also a great dish to make for a crowd; prepped in advance and cooked on the grill, it's a nicer alternative to standard summer-time BBQ fare.
Salmon en Papillote would be fantastic served alongside my Arugula and Orange Salad with Serrano Ham and Manchego in Citrus Dressing. For dessert, top my Italian Olive Oil Cake with Orange, Cardamom and Honey with peaches and whipped cream.
Ingredients
Salmon en Papillote
- fresh salmon fillets
- thin asparagus
- lemons
- dill sprigs
- extra virgin olive oil
- Kosher salt and fresh ground pepper
See recipe card for quantities.
Jump to RecipeSauce Verte (Green Sauce)
- anchovy fillets
- garlic
- capers
- lemon
- red pepper flakes
- fresh parsley
- fresh basil
- fresh dill
- fresh tarragon leaves (or dried)
- shallot
- mayonnaise or Greek yogurt
- extra virgin olive oil
- Kosher salt and fresh ground pepper
See recipe card for quantities.
Jump to RecipeInstructions
🦪Salmon en Papillote
Preheat oven to 375°F.
Cut 4 pieces of parchment into 12”x 15” rectangles roughly. Fold it in half, creasing, and cut each into a large oval shape.
Divide asparagus evenly and align in a row lengthwise adjacent to the center crease of each piece of parchment. Lightly drizzle with olive oil and salt and pepper.
Top with a piece of salmon, skin side down. Drizzle salmon lightly with olive oil and sprinkle with salt and pepper.
Top with a sprig or two of dill.
Followed by three lemon slices and another piece of dill. Drizzle with a little more olive oil.
Make the packets: Fold the parchment over the salmon/asparagus to enclose contents.
Fold and crimp the edges to form a sealed pouch.
Repeat with remaining packets.
Place packets on a baking sheet and bake for 15 minutes.
To serve, carefully open the salmon in parchment packets. Serve with sauce verte/green sauce on the side. (Recipe follows).
Sauce Verte
In the bowl of food processor or blender, combine the first five ingredients.
Blend/process until paste-like (this can also be done with a mortar in a small bowl).
Add the next five ingredients.
Pulse until herbs are minced and combined.
Add the lemon juice and pulse a few more times.
Add the olive oil and mayonnaise (or yogurt) and blend until incorporated.
Add salt and pepper to taste.
Transfer to a bowl to serve.
Grilling instructions: While parchment paper is typically safe up to temperatures of 425°F, it is recommended that you use foil instead of parchment when grilling salmon en papillote. Grill the packets over indirect heat for about 15 minutes.
Substitutions
- Salmon - this method of cooking works with a range of fish, including those with a similar texture, like trout or arctic char, but will work equally as well with flakier textures like halibut, red snapper, cod, grouper or flounder
- Herbs - dill and salmon go so well together, but tarragon or fennel will impart a similar anise flavor. If you use tarragon, use it sparingly. Otherwise, top with a few thyme sprigs or sprinkle with chopped fresh parsley.
- Vegetables- asparagus and salmon are my favorite "go-to" -- especially when asparagus is in season. Consider shaved fennel, zucchini, haricots verts (thin green beans) or cherry tomatoes, thinly sliced carrots or leeks. The key is to select vegetables that cook quickly along with the fish inside the the sealed packet.
Variations
- Red Snapper, Cherry Tomatoes and Thyme - substitute the asparagus for cherry tomatoes, top with red snapper fillets and top with thyme and lemon slices. I like this with a little heat, and add a few dashes of hot pepper sauce to the tomatoes.
- Halibut, Fennel and Orange - instead of asparagus, shave fennel thinly using a knife or mandolin, top with halibut and finish with fennel fronds and thinly sliced orange slices. I might even add some briny slivered green olives to the packet.
- Flounder, Leeks and Thyme - slice leeks in ¼ inch rounds (rinse well), and top with flounder, thyme and lemon.
Equipment
- food processor or blender
- parchment paper (substitute aluminum foil)
- baking sheet
Storage
Salmon en papillote is best when eaten immediately, but consider using leftovers tossed with an arugula salad dressed in my Champagne Vinaigrette with few squeezes of lemon. Refrigerate and use within 3 days.
🍽️ Recipe
Salmon and Asparagus in Papillote with Sauce Verte | Salmon and Asparagus in Parchment with Green Sauce
Equipment
- parchment paper
- blender or food processor
- baking sheet
Ingredients
Salmon En Papillote
- 4 6- ounce salmon fillets skin on
- ¾ pound thin asparagus tough ends removed
- 2 lemons sliced thin
- dill sprigs
- extra virgin olive oil
- Kosher salt and fresh ground pepper
Sauce Verte
- 5 anchovy fillets
- 2 cloves garlic
- 1 tablespoon capers drained
- zest of one lemon
- ¼ teaspoon red pepper flakes
- 1 cup loosely packed fresh parsley leaves
- 1 cup loosely packed fresh basil
- ¼ cup loosely chopped fresh dill
- ¼ cup fresh tarragon leaves or 2 tsp. dried
- 1 shallot coarsely chopped
- juice of half a lemon
- ¼ cup mayonnaise or plain Greek yogurt
- ¼ cup extra virgin olive oil
- Kosher salt and fresh ground pepper to taste
Instructions
Salmon En Papillote
- Preheat oven to 375°F.
- Cut 4 pieces of parchment into 12”x 15” rectangles roughly. Fold it in half, creasing, and cut each into a large oval shape.
- Divide asparagus evenly and align in a row lengthwise adjacent to the center crease of each piece of parchment. Lightly drizzle with olive oil and salt and pepper. Top with a piece of salmon, skin side down. Drizzle salmon lightly with olive oil and sprinkle with salt and pepper. Top with a sprig or two of dill, followed by three lemon slices and another piece of dill. Drizzle with a little more olive oil.
- Make the packets: Fold the parchment over the salmon/asparagus to enclose contents. Fold and crimp the edges to form a sealed pouch.
- Place packets on a baking sheet and bake for 15 minutes.
- To serve, carefully open the packets. Serve with a side of sauce verte (recipe follows) and Creamy Scandinavian Cucumbers.
- Grilling instructions: While parchment paper is typically safe up to temperatures of 425°F, it is recommended that you use foil instead of parchment when grilling. Grill the packets over indirect heat for about 15 minutes.
Sauce Verte
- In the bowl of food processor or blender, combine the first five ingredients until a paste-like (this can also be done with a mortar in a small bowl).
- Add the next five ingredients, and pulse until herbs are minced and combined. Add the lemon juice and pulse a few more times.
- Add the olive oil and mayonnaise (or yogurt) and blend until incorporated. Add salt and pepper to taste.
- Transfer to a bowl to serve.
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