Salmon, Asparagus, and Leek in Parchment

Name: Salmon, Asparagus, and Leek in Parchment
Prep time: 20 min
Total time: 30 min
Ingredients: 1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias; 1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained; 2 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper; 4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild; 1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving; Lemon wedges, for serving

21 Ratings
2 Reviews

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.

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Credit: Ryan Liebe

Recipe Summary test

prep:

20 mins

total:

30 mins

Servings:

Ingredients

1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias
1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild
1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving
Lemon wedges, for serving

Directions

Step 1
Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.

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Step 2
Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
Step 3
Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.

Reviews (2)

21 Ratings

5 star values: 8
4 star values: 5
3 star values: 7
2 star values: 0
1 star values: 1

Martha Stewart Member

12/08/2020

Delicious, easy, and a total hit in my house. Very pretty presentation, too. I don't think I folded the parchment correctly, but it all turned out fine. Also, my kids say "this is what rich people eat." #winning

Martha Stewart Member

04/09/2019

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!!!

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Salmon, Asparagus, and Leek in Parchment

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Salmon, Asparagus, and Leek in Parchment

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Recipe Summary test

Ingredients

Directions

Reviews (2)

All Reviews for Salmon, Asparagus, and Leek in Parchment