adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chef John's Salmon in Parchment
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Moist and flavorful salmon baked effortlessly in parchment paper. Perfect for a delicious meal.
Ingredients:
  • 1 teaspoon olive oil, or more if needed
  • 6 small potatoes
  • 10 spears asparagus
  • 2 (8 ounce) skinless, boneless, center-cut salmon fillets
  • salt and ground black pepper to taste
  • 1 teaspoon extra-virgin olive oil
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) for a perfect bake.
  • Fold two pieces of parchment paper in half and cut a half-circle starting at the crease to resemble a heart shape when unfolded. Generously coat both sides of each piece of parchment with olive oil.
  • In a saucepan, generously cover potatoes with salted water and bring to a boil. Simmer over medium-low heat until tender, approximately 20 minutes. Drain excess liquid.
  • 1. Boil lightly salted water in a pot. Add asparagus and cook for about 5 minutes until slightly tender. Drain and cool in ice water to stop cooking. Finally, drain well and set aside.
  • On one side of each parchment paper sheet, arrange 1 salmon fillet, half the asparagus, and half the potatoes. Season with salt and pepper, then generously drizzle with extra-virgin olive oil. Fold over the other side of the parchment paper, sealing the edges by making overlapping folds. To secure, fold the last crease in the opposite direction. Repeat the process with the second sheet of parchment and remaining ingredients. Transfer the pouches onto a baking sheet for cooking.
  • Bake the salmon in the preheated oven for 15 minutes until it flakes easily with a fork. Let it rest for 5 minutes before unwrapping from the parchment.

Similar Recipes