Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news, with this recipe—Chef John's salmon in parchment—if you use a large, center-cut salmon fillet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close.
Ingredients
- 1 teaspoon olive oil , or more if needed
- 6 small potatoes
- 10 spearss asparagus
- 2 skinless , 8 ounce
- salt and ground black pepper to taste
- 1 teaspoon extra-virgin olive oil
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C).
-
2
Fold two pieces of parchment paper in half; cut a half-circle starting at each crease. You should have two heart-shaped pieces of parchment when unfolded. Coat both sides of each parchment heart with olive oil.
-
3
Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
-
4
While potatoes simmering, bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.
-
5
Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of one prepared parchment paper heart. Sprinkle with salt and pepper; drizzle with extra-virgin olive oil. Fold other half of paper heart over; seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet.
-
6
Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting parchment open. The salmon is done when it flakes easily with a fork.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Classic Italian Pastina Soup
This classic pastina soup with tender chunks of chicken, tiny Italian pastina pasta, carrots, and parsley has all the rich flavors you need in a comforting bowl of homemade soup.
Scrambled Pizza
My mother created this delicious recipe, using eggs and bacon as the main topping. It has been a family favorite for many years, especially with the children, who are fussy.
EZ Restaurant-Style Hummus
This hummus recipe was perfected after a weekend of experimentation. Everyone that has tried it has loved it! Several people have said it's the best they've tasted. It tastes best if the beans and lemon juice sit first, but if you're in a hurry everything can be blended together without waiting. To serve, create wells in the hummus and drizzle with olive oil and ground paprika. If desired, garnish with diced cucumbers, tomatoes, and Greek olives for a festive salad/dip with pita bread.