Chef John's Salmon Wrapped in Parchment
Ingredients List
parchment paper sheets
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1 teaspoon olive oil, or more if needed
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6 small potatoes
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10 spears asparagus
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2 (8 ounce) skinless, boneless, center-cut salmon fillets
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salt and ground black pepper to taste
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1 teaspoon extra-virgin olive oil
Instructions
Preheat your oven to 400°F (200°C).
Take two sheets of parchment paper and fold them in half. Cut a half-circle from each crease, creating two heart-shaped pieces of parchment. Lightly coat both sides of each heart with olive oil.
Place the potatoes in a saucepan, cover them with salted water, and bring to a boil. Reduce the heat to medium-low and simmer until tender, around 20 minutes. Drain the water.
While the potatoes are cooking, bring another pot of lightly salted water to a boil. Add the asparagus and cook uncovered until slightly tender, about 5 minutes. Drain and immediately transfer the asparagus to ice water to cool and stop the cooking process. Once chilled, drain again and set aside.
On one side of a prepared parchment heart, place one salmon fillet, half of the asparagus, and half of the potatoes. Season with salt and pepper, then drizzle with olive oil. Fold the other half of the parchment over the ingredients, and seal the edges with overlapping folds, finishing by folding the final crease in the opposite direction to secure the seal. Repeat the process with the second parchment sheet and remaining ingredients. Place the sealed pouches on a baking sheet.
Bake in the preheated oven for 15 minutes. Once done, remove from the oven and let it rest for 5 minutes before cutting open the parchment. The salmon is ready when it easily flakes with a fork.
Chef's Tip:
I paired mine with a simple mustard aioli, made by mixing mayonnaise, Dijon mustard, lemon juice, and a hint of garlic.
Nutrition Information (per serving)
| 873 | Calories |
| 19g | Fat |
| 115g | Carbs |
| 63g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 873 | |
| % Daily Value * | |
| Total Fat 19g | 24% |
| Saturated Fat 4g | 19% |
| Cholesterol 100mg | 33% |
| Sodium 133mg | 6% |
| Total Carbohydrate 115g | 42% |
| Dietary Fiber 16g | 56% |
| Total Sugars 7g | |
| Protein 63g | 125% |
| Vitamin C 132mg | 147% |
| Calcium 177mg | 14% |
| Iron 8mg | 44% |
| Potassium 3650mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5