This Parchment Baked Salmon and Veggies is the absolute definition of easy elegance. This recipe is such a breeze to throw together, that you might just find yourself sitting there enjoying it (maybe with a glass of chilled rose’) wondering how the heck it all happened so easily – and fast?! Yes, it’s a wonder – a wonderful wonder of a thing – and I think you’re going to find a real friend in this fantastic back pocket salmon recipe.

In This Post

Citrusy Parchment Baked Salmon and Veggies

Parchment Baked Salmon Tips and Tricks (en papillote)

Okay, so this is one of the very best meals to entertain with, as it’s GORGEOUS and really impressive. Plus, people love individually portioned things. See: cupcakes.

Make ahead

You can get the packets all ready to roll on their sheet pans and store them in the fridge for up to a day in advance. Then, just bake them off as directed and enjoy how so very together you are. You are REALLY good at life. At least you’ll feel like you are, and that’s what really matters.

Sure, the sliced potatoes will oxidize and discolor a bit, but it won’t hurt them and they’ll be all good once you bake them.

How to Trim Asparagus

So, I ask you to trim the asparagus in this recipe which may leave some of you wondering what, exactly, this means. This just means that you are removing the very woodsy, fibrous ends of the asparagus stalks, as they do not make for good eats.

The best way to do this is to take one stalk, hold it on each tip, and give it a bend. Where it naturally breaks is where you should cut the rest of the bunch. Just line them up and use that one tester as a gauge. Cut the rest at the same spot and boom – perfectly trimmed asparagus in one fell chop.

Can you substitute other fish for salmon?

Yes! Of course! I love salmon (as exemplified ad nauseam on this here site). But I also love just about every other fish in the sea. You can swap in a good, flaky white fish for the salmon here, such as halibut, cod, tilapia and/or flounder. Trout also works. And haddock (a type of cod, incidentally). Or sea bass. Even red fish, and one fish, and two fish.

You get the point.

Just be sure to adjust your cook time accordingly. If your filets are especially thin or thick, you’ll need to dial back the cook time or add a bit more so you get the perfect consistency in the end.

What You’ll Need

You can literally keep this as simple as salmon and potatoes, if you like. You can nix the tomatoes, olives, and asparagus if you’d like to keep things austere and well, white. The veggies are pretty stellar here, though, and really make for a gorgeous packet of food. Plus? They bump up the nutrition factor in a big way. The asparagus get all bright and showy, the tomatoes release their juices which will mix with the garlicky oil. Also, the olives add a lovely, punchy hit of briny flavor that just makes the whole dish shine.

Topped with some fresh green herbs, this is truly a show-stopping (yet secretly so easy shh!) presentation that is great for easy entertaining.

INGREDIENTS

1 russet potato, very thinly sliced

½ cup olive oil, plus more as needed

Salt and pepper, to taste

1 teaspoon Herbs de Provence, Italian Seasoning or Old Bay

2 garlic cloves, minced or grated

1 lemon

1 naval orange

4 salmon filets

1 cup halved cherry tomatoes

One cup pitted olives (any you like)

1 bunch asparagus, trimmed of the woodsy ends

SERVING SUGGESTION: Freshly chopped herbs (I like dill, chives, and/or parsley)

How to Make this Parchment Baked Salmon

This is one of those recipes that really does seem so sophisticated and complicated and … and … not as easy as it actually is. Of course we adore these sorts of things here at MKL, yes? Here, we’re essentially making a glorified sheet pan meal, but dividing the individual portions up into * adorable * little packets. Yes, you can and probably should serve the whole packet to each person, as the drama is in the opening of the thing.

That said please feel free to open them and transfer the contents to plates before you serve. This is lovely, too, and allows you to garnish and sauce them as you like, before others get their mitts on them. Up to you! Delicious either way.

DIRECTIONS

Preheat the oven to 425 degrees F.

Lay a (10 by 12-ish) piece of parchment paper on a baking sheet (it doesn’t have to be exact or even measured, just big enough to fully contain the ingredients). Lay/shingle ¼ of the potato slices on one half of the parchment paper. You want it about the size of a piece of salmon (keeping in mind that you’ll fold the other side over top, creating your packet). Season with salt and pepper.

In a small bowl, combine the ½ cup olive oil, a pinch of salt and pepper, the herbs/spice blend, and the zest of both the lemon and orange (to taste).

Lay a salmon filet over the potatoes, and add ¼ of the tomatoes, olives, and asparagus. Drizzle with some of the garlicky olive oil mixture. Thinly slice the orange and lay a couple of slices over top of the salmon.

Create a packet by folding the parchment paper over (in half, essentially) and sealing/crimping the edges so it’s fully enclosed and no air can escape. You can reference the photo in this post to get an idea of what it looks like.

Repeat this process again with the four remaining pieces of salmon and the rest of the ingredients. I use two sheet pans for this, typically. When your 4 packets are ready and on the sheet pans, bake for 20 to 22 minutes, or until the fish is just cooked through and the veggies are nice and tender. Enjoy with extra garlicky oil on the side for drizzling and a shower of freshly chopped herbs.