Cooking fresh salmon en papillote (that is, in parchment) is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter -- and it's pretty much impossible to dry the salmon out with this cooking method.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
I made this tonight and it was absolutely delicious. Perfectly cooked salmon, silky and flavorful with the fresh herbs of parsley and dill, with a squeeze of a lemon wedge. The asparagus and leeks were al dente and wonderful. This will be a go to meal from now on. Thank you!!!