Salmon and Vegetables en Papillote (in parchment)
Prep time
Cook time
Total time
These little parchment packets make the most flavorful salmon which is cooked perfectly every time. Serve along with a baked potato or quinoa for a complete and healthy meal.
Recipe type: Fish, Healthy
Serves: 4 servings
  • 4 (5-6 oz.) salmon fillets, fresh or thawed from frozen
  • half a bunch of asparagus, washed and ends trimmed, about 8-10 oz. (can also use thinly sliced zucchini or trimmed green beans)
  • 1-1.5 cups grape or cherry tomatoes
  • 2 small lemons, sliced
  • 2 tablespoons fresh rosemary or thyme
  • 2 tablespoons Olive Oil
  • salt and pepper
  • 4 pieces of Parchment Paper cut to about 15 inches. Doesn't have to be exact.
  1. Fold parchment paper in half lengthwise and cut out half a heart shape at the fold (like you used to do in school) so that when the paper is unfolded it will be a full heart. See this tutorial on Bon Appétit for more detailed instructions. You can also just use a squared sheet of paper if time is a factor. You want to have several inches of paper surrounding your food to give enough room to fold.
  2. Preheat oven to 400ºF. Evenly divide the asparagus spears between the 4 pieces of parchment, placing them on one side of the heart. I used very thin asparagus spears, so if yours are thick you may want to slice them in half lengthwise so they cook evenly with the fish. Top each stack of asparagus with salmon, herbs, a generous sprinkle of salt and pepper, and a drizzle of olive oil. Evenly divide the tomatoes between the packages and place lemon slices over the salmon.
  3. Cover with the other side of parchment paper. Beginning at the top curved part of the heart, begin making overlapping folds all the way down to close the package. When you finish folding down the side, twist the very end securely to keep the folds in place.
  4. Put parchment packages on a rimmed cookie sheet and place pan onto the middle rack in preheated oven. Give them each a little space so the heat distributes evenly and make sure they are sealed well. Bake for 12-15 minutes (a few minutes longer if fish is more than 1-inch thick or if you like it well done.) When cooked, fish should separate easily with a fork. I like to serve the salmon in the packets since they're full of delicious flavors and we usually eat this with a baked potato or quinoa.
Recipe by Wife Mama Foodie at