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Salmon en Papillote with Asparagus Baked Salmon in Parchment with Asparagus

Name: Salmon en Papillote with Asparagus
Prep time: 11 min
Cook time: 25 min
Total time: 36 min
Yield: 4 servings
Cuisine: French
Ingredients: 30 g butter; 0.5 tsp black pepper; 15 ml olive oil; 1 tsp salt; 300 g asparagus; 2 clove garlic; 1 piece lemon; 600 g salmon fillets

Serve a small piece of the salmon with a few asparagus spears and a squeeze of lemon on the child's plate.

Prep Time 15 min

Cook Time 25 min

Servings 4

Calories 620 kcal

Equipment

skillet oven

Ingredients

Produce

asparagus 300 g
garlic 2 clove
lemon 1 piece

Protein

salmon fillets 600 g

Dairy

butter 30 g

Pantry

black pepper 0.5 tsp
olive oil 15 ml
salt 1 tsp

child_care

Kid-Friendly Version

Serve a small piece of the salmon with a few asparagus spears and a squeeze of lemon on the child's plate.

Recipe

Preheat the oven to 200°C. Cut two large rectangles of parchment paper.

Place the salmon fillets in the center of each parchment piece. Season with salt and pepper, top with butter slices, minced garlic, and thin lemon slices.

child_care Use a small plain fillet for the child.

Arrange the asparagus spears around the salmon and drizzle with olive oil.

child_care Set aside a few plain spears for the child.

Fold the parchment over the salmon and crimp the edges to seal each packet.

Bake for 18 minutes until the salmon is opaque and flakes easily.

Open the packets carefully (watch for steam) and serve with lemon wedges.

child_care Assemble the child's plate with salmon pieces and asparagus.

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