Salmon in Parchment Paper

Salmon en papillote topped with lemon wheels on a bed of asparagus and potatoes on a plate with a fork.

5 from 3 votes

Salmon in parchment paper bakes with thinly sliced baby potatoes and asparagus in individual packets seasoned with lemon, oregano, and olive oil. Finish with fresh dill and spoon the flavorful juices over each serving.

Prep Time15

Cook Time15

Resting Time5

Total Time35

Course: Entree

Cuisine: Greek

Diet: Gluten Free, Low Lactose

Servings:

Author: Marilena Leavitt

Ingredients

4 (5-ounce) skinless center-cut salmon fillets
1/2 teaspoon dried oregano
1 medium lemon, zested, then sliced into thin rounds
Kosher salt
Freshly ground black pepper
1/4 cup extra virgin olive oil, plus more for serving
4 small baby potatoes with their skins, yellow or red, sliced into ⅛-inch-thick rounds
20 thin asparagus spears, trimmed
Chopped fresh dill, for garnish

Instructions

Get ready. Preheat the oven to 425°F. Have four 12 × 16-inch sheets of parchment paper and an ungreased rimmed baking sheet ready.
Season the salmon. Pat the salmon fillets dry with paper towels and place them in a medium bowl. Add the oregano, lemon zest, and a good pinch or two of salt and pepper. Drizzle with the olive oil and gently turn the fillets to coat. Set aside.
Assemble the packets. Place one sheet of parchment on a clean surface with a long edge facing you. Fold it in half, bringing the short edges together, then open it again. Arrange one-quarter of the potato slices on one half, leaving the edges clear for folding. Top with 5 asparagus spears and season the vegetables with salt and pepper. Add one salmon fillet and top with 3 thin lemon slices. Fold the empty half of the parchment over the filling.
Seal the packets. Starting at one end, fold the open edges together in small, overlapping pleats. Continue around the packet, then tuck the final fold underneath to secure it. Seal the edges firmly, leaving room inside for steam to expand. Repeat with the remaining ingredients and parchment to make 4 packets.
Bake. Carefully transfer the packets to the baking sheet. Bake for about 15 minutes, depending on the thickness of the salmon. The fish should be opaque and separate easily into flakes. To check, carefully open a packet away from your face and insert an instant-read thermometer into the thickest part of the fish; it should register 145°F. If the salmon needs more time, fold the packet closed and return it to the oven until cooked through. Close any opened packet before resting.
Rest. Remove the baking sheet from the oven and let the packets rest for 4 to 5 minutes. Pierce the center of each unopened packet with a knife, then open slowly, keeping your hands and face clear of the escaping steam.
Finish and serve. Use a spatula to transfer the salmon and vegetables to plates. Spoon the juices from the packets over the fish, drizzle with a little more olive oil, and sprinkle with chopped fresh dill. Serve at once.

Notes

Choose evenly thick salmon: Center-cut fillets of similar thickness cook more evenly than a mixture of thick center pieces and thin tail pieces.
Slice the potatoes thinly: Keep the slices about ⅛ inch thick and choose thin asparagus spears so the vegetables cook alongside the salmon.
Make ahead: Assemble and seal the packets earlier in the day, then refrigerate at 40°F or below until ready to bake. Refrigerated packets may need additional baking time; check the fish for doneness.
Storage: Transfer leftover salmon and vegetables to an airtight container and refrigerate within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Store in the refrigerator for up to 3 days.
Shop this recipe: Visit our shop for the fragrant Greek oregano used to season the salmon and extra virgin olive oil for coating the fillets and finishing each plate

Nutrition

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