This Parmesan noodle recipe comes together quickly and easily. Any pasta shape, cream (or half-and-half), garlic, butter, and Parmesan cheese can be used. To make it a more comprehensive supper, you might also use diced chicken, ham, or vegetables. Kids adore it and find it to be incredibly rewarding.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (4 ounce) salmon fillets
- 1 lemon, juice only
- salt and ground black pepper to taste
- 4 12×18-inch pieces of parchment paper
- 1 lemon, thinly sliced
- ½ cup green onions, chopped
- 8 spears fresh asparagus, cut into 1-1/2 inch pieces
- 4 teaspoons olive oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
- Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
- Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.
- “En Papillote” means “In Paper” in French. This technique can be used to cook fish or other meats with any seasonings or veggies you desire.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 51 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I used tilapia since that’s what I had. Delicious! So easy and flavorful.
I am usually not a fish eater, but this one I will make again.
Comes out as a perfectly cooked mild salmon. My mother in law adores it. It’s a classic recipe.
Thanks for the recipe, it was very good but we substituted slices of zucchini for the asparagus and shallots for the green onions, I also added about 2 tblspoons of Italian dressing over the dill and 2 lemon slices. My kids loved it and my wife will only eat salmon this way. She doesn’t normally care for fish unless I make it this way. We served it with brown or white rice!! Salud!
I will make it again with a little bit of spice
I made it exactly per the recipe. It was very moist. Next time I will add more seasoning… like maybe a store bought seafood seasoning and will add more lemon juice. But it was definitely a good base recipe for salmon. And there was absolutely no fishy taste.
Delicious every time!
I made this for my husband on Father’s Day and it turnout out great. My family says this is their favorite salmon. I was able to use the parchment paper bags as recommended by a reviewer and I tossed 6 large shrimp in as well. Thank you for the recipe!
Quick, easy and tasty.
Added Brussels and carrots and corn on the cob. So yummy and no mess!
I was kind of skeptical about this recipe but I am SO glad we tried it. No fishy salmon smell during or after cooking and the fish was moist and tender. I loved the asparagus and green onions added to each parchment packet. I would probably add a little more asparagus to each next time. I might also try throwing in a little dried dill weed to each packet. That’s always a great herb to use with salmon. We will definitely make this again!
It was good but still a little more fish taste than I was expecting. Added a lobster bisque sauce over the top to help hide it.
Was ok. I used what the recipe required and found that it need lot more mustard
Awesome! Great to have another way to cook salmon.
Delicious, moist, and easy cleanup- I’ll definitely be using this cooking method again!
Super moist and delicious. I didn’t have lemon, so used lemon pepper spice and still tasted great. I also didn’t have parchment paper, so used foil. Will try again with different veggies.
Easy to make. Salmon was moist and flavorful.
Did make a few changes. First of all I only made it for 2 people not 4.
OMG…the best salmon we’ve had at home or in a restaurant. The parchment paper really seals in the flavors and makes the salmon so delicate and juicy. My husband loved this dish!
I used larger pieces of salmon, but overall it was still great. Getting them wrapped was a bit of a struggle.
I thought this was wonderful as written and I don’t usually like fish en Papillon