Citrus and Garlic Salmon with Asparagus Wrapped in Parchment – Pull together this effortless dish with minimal effort, and serve it to your family in just 15 minutes!
When the dinner hour hits on a busy weekday, my household relies on simple meals, and I'm constantly on the hunt for ways to make them both nourishing and mouthwatering for everyone I love.
Around this season, when wellness and joy take center stage for me and my loved ones, I shift away from the heavy, indulgent plates of the holiday stretch and lean toward lighter fare that still earns rave reviews.
Case in point: this salmon and asparagus parchment packet bursting with lemon and garlic. Requiring only five ingredients and a mere quarter-hour, dinner lands on the table ready for my family to dig in. And dig in they always do!
The real magic behind this standout salmon dish comes down to the parchment wrapping technique.
The durable, heavyweight parchment guarantees my salmon and asparagus steam to tender perfection in record time.
Plus, because lemon features in the ingredient list, I steer clear of aluminum foil—the citrus acid can interact with the metal and leave an unpleasant metallic note on the fish.
So, I trim a sheet of Reynolds parchment to match my baking tray, then line up washed asparagus stalks down its middle. Next, I nestle my salmon fillet right over the asparagus, give it a generous drizzle of quality olive oil, and dust it with a pinch of my signature seasoning blend.
I follow up by layering lemon rounds across the seasoned fillet, and just like that—everything's prepped and ready to go!
Next, I bring both long edges of the parchment up and over the salmon and asparagus, then draw the two shorter ends inward toward the middle, fold and crimp them down securely, and tuck the loose ends beneath the fish and vegetables.
Honestly, this shortcut beats the conventional parchment packet method hands down—that approach requires trimming the paper into a heart silhouette and crimping the border fold by fold until the pouch locks shut.
Feel free to assemble additional packets depending on how many diners you're feeding. Arrange them across the sheet pan and slide into your preheated oven for 15 minutes when working with an 8 to 9 ounce salmon fillet. Scale the baking duration up or down to match the thickness of your fish.
Every time, my salmon emerges flawlessly done, and the asparagus turns out tender with a satisfying bite of texture remaining—exactly the way I prefer it! ?
Below is my go-to salmon and asparagus parchment packet recipe. I hope it becomes a favorite at your table too!
Citrus and Garlic Salmon with Asparagus Wrapped in Parchment
Citrus and Garlic Salmon with Asparagus Wrapped in Parchment – Pull together this effortless dish with minimal effort, and serve it to your family in just 15 minutes!
Author: Robyn Stone | Add a Pinch
Serves: 4
Ingredients
- 2 (8 – 9 ounce) boneless salmon filets
- about 20 asparagus spears, ends trimmed
- 2 tablespoons olive oil
- 1 teaspoon Stone House Seasoning
- 6 lemon slices
Instructions
- Preheat oven to 400ºF.
- Cut two pieces of parchment paper the size of a baking sheet. Arrange half of the asparagus spears on the center of one piece of parchment paper and situate one salmon filet on top of the asparagus. Drizzle the salmon with one tablespoon of the olive oil and sprinkle with ½ teaspoon of the Stone House Seasoning. Arrange 3 slices of lemon on top of the salmon.
- Fold the sides of the parchment paper toward the salmon. Gather the ends of the parchment paper and pull toward the center of the salmon. Fold down one time and then wrap the parchment paper underneath the salmon to secure.
- Repeat with the second filet.
- Bake in the oven for 15 minutes. Remove from the oven. The salmon is done when it flakes easily with a fork.
3.5.3226
Enjoy! Robyn xo
This post is sponsored by Reynolds Kitchens.
