Salmon in Parchment

Chef John’s Salmon in Parchment is a simple and flavorful dish that will impress your family and friends. This recipe brings together fresh salmon, tender potatoes, and crisp asparagus, all wrapped in parchment paper for a quick and easy meal. With just a few ingredients and minimal cleanup, this recipe is perfect for busy weeknights or special occasions!

Why Make This Recipe

You should make this recipe because it is healthy, delicious, and super easy! Cooking everything in parchment paper locks in flavors and moisture, making the salmon tender and flaky. Plus, it’s a fun way to serve dinner – who doesn’t love opening a little package at the table? This dish is great for an everyday meal or for when you want to wow your guests.

How to Make Chef John’s Salmon in Parchment

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

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Fold two pieces of parchment paper in half and cut a half-circle starting at each crease. You will have two heart-shaped pieces when you unfold them. Coat both sides of each parchment heart with olive oil.
3. Place the potatoes in a saucepan and cover them with salted water. Bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain the potatoes.
4. While the potatoes are cooking, bring another pot of lightly salted water to a boil. Add the asparagus and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse the asparagus in ice water for a few minutes to stop the cooking process. Once cool, drain well and set aside.
5. Take one parchment heart and place 1 salmon fillet, half the asparagus, and half the potatoes on one side. Sprinkle with salt and pepper, and drizzle with extra-virgin olive oil. Fold the other half of the parchment over and seal the edges by overlapping the folds. Make sure to fold the last crease in the opposite direction to keep it sealed. Repeat with the second heart and remaining ingredients. Place the pouches on a baking sheet.
6. Bake in the preheated oven for 15 minutes. After baking, let them sit for 5 minutes before cutting the parchment open. The salmon is done when it flakes easily with a fork.

How to Serve Chef John’s Salmon in Parchment

Serve the salmon pouches right on the plates for a fun dining experience. You can also serve them with a side of rice or a fresh green salad for a complete meal. Squeeze some lemon juice on top for extra flavor!

How to Store Chef John’s Salmon in Parchment

If you have leftovers, place them in an airtight container and store in the refrigerator for up to 2 days. Reheat the salmon in the oven or microwave until warmed through. However, it’s best enjoyed fresh!

Tips to Make Chef John’s Salmon in Parchment

• Make sure to seal the parchment well to keep the steam in while baking.
• Feel free to add your favorite herbs or spices to the salmon for an extra kick.
• You can use other vegetables like bell peppers or zucchini if you prefer.

Variation

You can swap salmon for other fish, like trout or tilapia. Chicken breast can also be used, just make sure to adjust the cooking time accordingly.

FAQs

Can I use frozen salmon for this recipe?

Yes! Just make sure to thaw the salmon completely before cooking.

Is there a substitute for parchment paper?

If you don’t have parchment paper, you can use aluminum foil. Just be careful to seal it tightly to keep the moisture in.

Can I prepare this meal ahead of time?

Absolutely! You can assemble the pouches in advance and store them in the fridge until you’re ready to bake. Just add a few extra minutes to the cooking time if they are cold from the fridge.