Salmon, potatoes and asparagus en papillote

    55 min

    Quick and easy salmon is baked in parchment to lock in moisture for a delightful salmon dinner. Use asparagus as suggested, or try other veg, such as courgette or mange-tout.

    2 people made this

    Serves: 2 

    • 1 teaspoon olive oil, or more if needed
    • 6 small potatoes
    • 10 spears asparagus
    • 2 (225g) fillets salmon
    • salt and pepper to taste
    • 1 teaspoon extra-virgin olive oil

    Prep:10min  ›  Cook:40min  ›  Extra time:5min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place potatoes in a saucepan and cover with salted water; bring to the boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
    3. Bring a pan of lightly salted water to the boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain well, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and set aside.
    4. Take two pieces of parchment, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart when unfolded. Coat each piece of parchment with olive oil on both sides.
    5. Place 1 salmon fillet, half the asparagus and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
    6. Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.

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    Reviews in English (61)


    I reviewed this about 6 months ago. Tried it again tonight with the following changes. Marinated the salmon for 2 hours in a bourbon glaze. Next I did not boil and blanch the asparagus, just placed it next to the salmon and it turned out great. Omitted the potatoes and had a healthy one pot meal. Served the glaze on the side. (Note: using a tablet, can't figure out how to edit my earlier review.)  -  02 Sep 2012  (Review from Allrecipes US | Canada)


    This was so simple and easy, absolutely delicious!  -  08 Jul 2012  (Review from Allrecipes US | Canada)


    I've made this recipe several times for family & friends and everyone loves it. It's so healthy and easy to do! I always follow a new recipe exactly the first time or two, but the last few times I've made this, I've changed the vegetables: green beans, mushrooms, zucchini, onions or whatever I have. I haven't pre-cooked these vegetables and they cook just fine in the packages. I also added capers for an added zing.  -  18 Aug 2012  (Review from Allrecipes US | Canada)