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Salmon En Papillote

Salmon En Papillote

The "en papillote" technique is great. While it means it's food cooked and served in a paper wrapper, I love how you can gather a few ingredients, pop them into a bag and boom! A full meal ready to eat in 10 minutes that's also gorgeous in presentation. In this case it also renders the salmon to be so juicy.

For this meal I used Jessica Gavin's recipe.

One thing to consider when making this is that you'll need to make the basil compound butter and let it freeze completely before cooking the salmon and veggies. Make sure it give yourself extra time!

What You'll Need

Basil Compound Butter

  • 4 tablespoons unsalted butter softened
  • 1/4 teaspoon salt
  • 1 teaspoon lemon peel freshly grated
  • 2 teaspoons basil thinly sliced
  • 1 teaspoon parsley chopped fresh

Salmon and Vegetables

  • 2 pieces parchment paper 18 inches by 15 inches
  • 12 ounces salmon fillets (two 6-oz pieces) skin removed
  • 1 cup carrots shredded
  • 1 cup onions thinly sliced
  • 2 cloves garlic thinly sliced
  • 1 bunch asparagus trimmed to 6 inches, about 18 spears
  • 1 teaspoons lemon peel freshly grated
  • 2 teaspoons green onions thinly sliced
  • salt to season salmon
  • black pepper freshly ground, to season salmon
  • vegetable oil to brush on parchment paper
  • 2 lemon wedges

Oven Temp: 450 degrees
Cook Time: 8-10 mins

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First we'll start with the butter to get that freezing up. Mix all the ingredients (butter, salt, lemon peel, basil and parsley) together in a small bowl. The softened butter will help a lot here!

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Stretch out some cling wrap and dollop the butter into the center. Wrap it up and then roll it into a log shape. Stick it into the freezer until firm. We'll use that again right at the end of dinner prep.

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Let's prep the veggies. Wash and trim the asparagus, then set aside. Shred the carrots and slice the onions and garlic into thin strips. 

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Combine the carrots and onions and mix well.

Before we start stacking everything together I want to make sure to have the parchment paper ready. I took a bunch of pictures on how to measure and fold everything out, but honestly I think a video is going to be a lot easier to follow. This quick one from @cooksmarts will do the trick!

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Start by placing an equal amount of asparagus and onion+carrot mixture under each salmon fillet. Note: Before you get too far make sure that you can fold the parchment paper over the veggies and still have enough paper to wrap everything up.  

Next place the salmon fillet on top and season with salt and pepper. Add the lemon zest, sliced garlic and sliced green onions to each fillet. Finally take the butter from the freezer and slice it into equal portions to salmon fillets, with one butter coin going on top of each fillet.

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Time to wrap everything up! Crimp the edges and ensure it's tightly sealed. Place them on a baking sheet and put them in the oven for 8-10 minutes. As you can see the paper will puff up and brown a bit- that's okay! 

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Serve immediately, allowing each person to open up their own parchment wraps. Do watch for steam right upon opening though! Otherwise, enjoy!

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