Baked Salmon Asparagus Parcels

    (29)
    46 min

    Seasoned salmon fillets are bundled together with asparagus spears and baked in a parchment parcels. Allow guests to open their parcels at the table. Serve with salad, rice, potatoes or pasta.


    34 people made this

    Ingredients
    Serves: 2 

    • 4 tablespoons mayonnaise
    • 2 tablespoons coarse Dijon mustard
    • 2 tablespoons chopped fresh dill
    • 2 tablespoons chopped fresh tarragon
    • 1 teaspoon lemon juice
    • 1 teaspoon finely grated lemon zest
    • 1 teaspoon finely chopped garlic
    • 1/2 teaspoon soy sauce
    • hot pepper sauce to taste
    • salt and white pepper to taste
    • 2 (150g) wild salmon fillets
    • 8 slender asparagus spears, trimmed
    • 1 teaspoon vegetable oil
    • 4 lemon wedges for garnish

    Method
    Prep:15min  ›  Cook:8min  ›  Extra time:23min  ›  Ready in:46min 

    1. Preheat oven to 200 C / Gas 6.
    2. Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic and soy sauce; season to taste with hot sauce and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
    3. Cut two 30 to 35cm squares from a roll of baking parchment. Fold each piece in half along the longer side and cut a half-heart shape away from the fold. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
    4. Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking tray.
    5. Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 52 degrees C, 6 to 10 minutes.
    6. To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen scissors to snip open the packets at the dinner table, to release the aroma the moment before eating!

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    Reviews & ratings
    Average global rating:
    (29)

    Reviews in English (25)

    by
    10

    I love salmon and am always looking for a new way to make it. My daughter & I made this together. This came out awesome. The salmon was very flavorful and the asparagus was done perfectly (not too hard or too soft). Really nice presentation if you have company over!!  -  30 Apr 2007  (Review from Allrecipes US | Canada)

    by
    7

    I loved the concept of this recipe. I made the sauce as directed. Before putting it on the fish, I added more mayo because I found the dijon too overpowering. I also increased the amount of tarragon and dill. My salmon filets were 8 oz and I kept them in the oven for 20 minutes. Because I needed to increase the cooking time, I steamed the asparagus separately from the salmon packets. Wonderful. I may just make it for Easter Dinner. I am hosting this year and my brother in law is a chef! This may be my chef worthy meal!  -  07 Mar 2011  (Review from Allrecipes US | Canada)

    by
    6

    Excellent way to cook salmon (or any type of fish really) as it stays moist from being steamed in the parchment packet. After reading reviews, I made 2 separate packets and cooked the fish in one and the asparagus in the other, totally divine and both were done to perfection. The only thing I left out of in the ingredient list was the soy sauce as I do not keep any in the house (never use it, too much sodium), and I can not see the difference a 1/2 tsp would be in the overall recipe anyway. Definitely a nice way to serve salmon, albiet with the mayo, one that shouldn't be served too often as the fat content is high...but a nice treat once in a while Thanks for the recipe Lizzie!  -  06 Apr 2011  (Review from Allrecipes US | Canada)

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