Entrée: France – Saumon en Papillote à l'Asperge (Salmon Baked in Parchment with Asparagus)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
4 salmon fillets, about 1.5 lb total (680 g total) 1 bunch asparagus, woody ends removed 3 tbsp (45 g) salted butter, cut into small pats 1 lemon, sliced 2 tbsp (8 g) fresh dill or tarragon, chopped Salt and freshly ground black pepper to taste 1 tsp (5 ml) olive oil Parchment paper or foil
Instructions
1. Preheat oven to 400°F (200°C). Tear 4 large parchment sheets and drizzle each with a little olive oil. 2. Place a Salmon Fillet in the center of each sheet, season with salt and pepper, top with a few lemon slices and herbs. 3. Arrange a small handful of Asparagus alongside each fillet and dot with Salted Butter pats. 4. Fold parchment into sealed parcels (en papillote) and place on a baking sheet. 5. Bake 12–15 minutes (depending on thickness) until salmon is opaque and asparagus tender; open carefully and serve in the parcel to retain juices. ---
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 450 kcal
Carbohydrates: 1.7 g
Protein: 35.1 g
Fat: 33.1 g
Saturated fat: 11.1 g
Cholesterol: 118 mg
Fiber: 0.5 g
Sodium: 174 mg
Potassium: 663 mg
Calcium: 27 mg
Iron: 0.89 mg
Vitamin A: 185 µg RAE
Vitamin C: 16.2 mg
Vitamin D: 18.7 µg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.