Salmon en Papillote

Name: Salmon en Papillote
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 2 fillets (300g) Salmon; 2 bunches, trimmed (200g) Asparagus; 1, sliced (40g) Lemon; a splash (40g) White Wine; a small handful (6g) Dill; 1 1/2 tbsp (20g) Butter

Recipes · Dinner · Recipe, Typed Supps

Fish steamed in a paper parcel, which means no pan to wash and no way to overcook it.

Allergens and patterns

Contains fish, milk, sulphites. Fits: Pescatarian, Keto, Gluten-free.

Ingredients

2 fillets (300g) Salmon — The parcel traps steam, which is a far more forgiving way to cook salmon than a pan.
2 bunches, trimmed (200g) Asparagus — Underneath the fish, so it steams in the same juices rather than in plain water.
1, sliced (40g) Lemon — Slices laid on top. Inside a sealed parcel the aroma has nowhere to go but into the fish.
a splash (40g) White Wine — The liquid that makes the steam. Water works; wine tastes better.
a small handful (6g) Dill — In the parcel with the fish.
1 1/2 tbsp (20g) Butter — A knob on each fillet. It melts into the wine and becomes the sauce without any further work.

Nutrition per serving

Calories: 461.5 kcal
Protein: 33.8g
Carbohydrate: 1.6g
of which sugars: 1.5g
Fat: 33.5g
of which saturated: 11.4g
Fibre: 4.4g
Sodium: 130.5mg

Method

Lay the asparagus on a large square of baking paper and set the salmon on top.
Add butter, lemon slices, dill, a splash of wine and salt.
Fold the paper into a sealed parcel with room for steam inside.
Bake at 200°C for 16–18 minutes and open it at the table.