Salmon and Asparagus En Papillote

Salmon and Asparagus En Papillote

This no-fuss, easy salmon recipe is baked in parchment paper to lock in citrus and asparagus flavors

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Main Ingredients

  • 1 1/2 cups hot tap water
  • 1 cup pearl couscous
  • 4 4-ounce skinless salmon portions
  • 12 lemon slices
  • 1/2 red onion (sliced into strips)
  • 1 bunch asparagus
  • extra virgin olive oil
  • salt and pepper to taste

Cooking Instructions

Step 1

Preheat oven to 400 degrees.

Step 2

Place couscous in medium mixing bowl and add hot tap water. Let sit for 10 minutes then drain.

Step 3

To prepare packages, place 3 lemon slices in the center of each parchment sheet and top with salmon. To the side of salmon place 1/4th of the drained couscous. Top with 1/4th of the asparagus, followed by 1/4th of the onion slices. Drizzle with olive oil. Season with salt and pepper.

Step 4

Fold each sheet in half, covering the food. Beginning at the top fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Be sure to press as you fold to seal the packets well, or steam will escape. Arrange packets on a baking sheet. Bake 14-15 minutes. To serve, cut open the packets and serve directly in the parchment on a plate, or if using aluminum foil remove fish, asparagus and couscous with a spatula onto a plate.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.