Add some lite fare to your summer evenings with something fresh from the sea. High in Omega-3s which are good for your brain, and even better for your skin, salmon is a great choice for weekdays or weekends. We love this recipe because of it saves you tons of time in the kitchen, but produces an impressive presentation for guests! Wild caught in the chilly waters of Scotland, our Scottish Salmon brings something to the table that you’ll want to enjoy over and over again.
Looking for the perfect wine to pair with it? Check out our post that makes is easy!
Salmon En Papillote
Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven.
- 4 salmon fillets (4-ounce)
- Juice of one large lemon
- 1 lemon, thinly sliced
- Salt & coarse ground pepper to taste
- 4 12×18-inch pieces of parchment paper
- 1/2 Cup green onions, chopped
- 8 spears of fresh asparagus, cut into 1-1/2 inch pieces
- 4 teaspoons olive oil
- Preheat oven to 350 degrees F.
- Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
- Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.)
- Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
- Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes.
Place a packet onto a plate, and cut open the paper to release the aroma.