Imagine impressing your dinner guests with a gourmet dish that looks and tastes like it came straight from a high-end restaurant, but can be prepared in just 35 minutes! This Atlantic Salmon and Asparagus en Papillote is not just a meal, it's a culinary experience that transforms simple ingredients into an elegant, flavor-packed dinner. The magic of cooking en papillote (in parchment) means your salmon stays incredibly moist, while absorbing the bright, zesty flavors of lemon and capers, creating a dish that's both visually stunning and deliciously sophisticated.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 bunch asparagus
- 1 lemon, sliced
- 2 tablespoons capers
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parchment paper for wrapping
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the salmon and asparagus cook evenly and quickly when placed in the oven.
- Prepare the asparagus by rinsing it under cold water to remove any dirt or debris. Trim the tough ends of the asparagus by snapping them off or cutting them with a knife.
- Cut two large pieces of parchment paper, each approximately 12 inches long. This will be used to create the papillote, or envelope, for the salmon and asparagus.
- On each piece of parchment paper, place a handful of asparagus in the center. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste.
- Place one salmon fillet on top of the asparagus on each parchment paper piece. Season the salmon with salt and pepper, and drizzle with the remaining tablespoon of olive oil.
- Lay a few slices of lemon on top of each salmon fillet. Sprinkle 1 tablespoon of capers over the salmon and asparagus in each papillote for added flavor.
- Fold the parchment paper over the salmon and asparagus to create a sealed packet. Start by folding the edges together, then crimp the edges tightly to ensure no steam escapes during cooking.
- Place the packets on a baking sheet and transfer them to the preheated oven. Bake for about 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Once cooked, carefully remove the packets from the oven. Let them sit for a minute before opening, as steam will escape when you unwrap them.
- Serve the salmon and asparagus directly from the parchment paper for a beautiful presentation, or transfer to plates. Drizzle with any juices from the packets and enjoy your Atlantic Salmon and Asparagus en Papillote with Lemon Caper Sauce!
Tips
- Choose fresh, high-quality salmon fillets with a vibrant color and firm texture.
- Don't overcrowd the parchment paper - give your ingredients room to steam and cook evenly.
- Make sure to seal the parchment packets tightly to trap all the delicious steam and flavors.
- Use a meat thermometer if you want to ensure your salmon reaches the perfect 145°F internal temperature.
- For extra flavor, try adding fresh herbs like dill or thyme inside the parchment packet.
- Let the packets rest for a minute after cooking to allow the juices to redistribute, ensuring maximum tenderness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 36g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 95mg
