Salmon en Papillote

salmon en papillote (in paper wrapper)

3.5 from 2 reviews

A delicious and easy to make Salmon En Papillote Recipe that looks refined, but is so simple you can get it on your family’s dinner table in 30 minutes!


Units Scale
  • 2 8ounce boneless salmon fillets
  • 2 cloves garlic (minced)
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon dill (roughly chopped)
  • 14 cherry tomatoes (halved)
  • 10 medium white button mushrooms (thinly sliced)
  • 810 thick asparagus spears
  • 1 lemon
  • 2 teaspoons capers (optional)


  1. Preheat oven to 350ºF.
  2. Season salmon fillets with salt and pepper and set aside.
  3. Use two pieces of parchment paper or aluminum foil big enough to fold in half once all the ingredients have been added.
  4. Evenly distribute minced garlic and asparagus in the center of each of the pieces of paper and top each with a salmon fillet.
  5. Add cherry tomatoes and mushrooms around the salmon and season with salt and pepper.
  6. Sprinkle dill and capers on top of fish and vegetables and drizzle extra virgin oil.
  7. Squeeze a little lemon juice and close the paper by folding the edges over several times, until it is completely sealed.
  8. Place on a baking sheet and bake for 20-25 minutes, until salmon is almost fully cooked and flaky.
  9. Serve with quinoa, rice or noodles.


This Salmon en Papillote recipe is best eaten right out of the oven. It can keep refrigerated for up to a day, stored in an airtight storage container.

* Skip the capers for a dish that’s even lower in sodium.


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