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The main dish, Light and fresh

Spring salmon en papillote

Spring salmon en papillote is a main dish for 6 that steams salmon in parchment with asparagus, peas and mint. It takes 25 minutes of active work, comes together in the morning for dinner that night, and stays easy to make at €5.90 per person. The trick is sealing the packets tightly so the steam and juices stay inside.

Everyone opens their own packet at the table, and the smell of salmon, asparagus and mint rises all at once, it's pure theater.

Spring salmon en papillote
For
6 people
Work
25 min
Total time
55 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€5.90
Calories per person
420 kcalcalculated by Kiloach, your weight coach

Salmon steamed in its own paper stays moist and fragrant, carried by crisp asparagus, sweet peas and fresh mint. Each piece keeps its juices, melted butter and lemon zest, so the flesh flakes apart easily without ever drying out.

It's a dish that makes an impression without any last minute scrambling, perfect for a spring dinner with friends or a light family meal. Opening the packets at the table never fails to delight, and the rest of the menu stays simple to build around, with a fresh starter and a fruit dessert.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 15 min

In the morning, blanch the asparagus, assemble the six packets with the vegetables, salmon and butter, then keep them in the fridge. Right before guests arrive, take them out so they come back to room temperature and preheat the oven. At serving time, they bake for 15 minutes and you open them right at the table with a squeeze of lemon.

The ingredients

6 people

Fish counter

  • Salmon fillets 6

Fruits and vegetables

  • Green asparagus 600 g
  • Mint 1 bunch
  • Lemons 2

Frozen foods

  • Frozen peas 300 g

Dairy

  • Butter 40 g

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Parchment paperoften in the pantry 6
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Trim the tough ends off the asparagus, cut into pieces and blanch for two minutes in boiling water, then cool them under cold water.

    Snap the stem by hand, it breaks exactly where the stalk turns tender.

  2. Lay out six large squares of parchment paper and spread asparagus, thawed peas and mint leaves over each one.

    Pile the vegetables into a bed in the center so the salmon sits flat on top.

  3. Set a salmon fillet on each bed, add salt, pepper, a drizzle of oil, lemon zest and a small knob of butter, then seal the packets.

    The packets keep in the fridge for several hours, seal them tightly so the juices stay inside.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the packets out of the fridge and preheat the oven to 200°C.

    They cook more evenly once they've come back to room temperature.

When it's time to serveThe final touches, right in front of your guests.

  1. Put the packets on a baking sheet and bake. 15 min

    Once out of the oven, let them rest two minutes before plating.

  2. Place each packet on a plate, open it in front of the guest with scissors and add a squeeze of lemon.

    Open it away from you, the hot steam escapes away from your face.

Our tips to get it right

  • Pick salmon fillets of even size and thickness, they'll all cook at the same rate so no packet ends up overdone.
  • Don't salt the salmon too early if it's waiting in the fridge for hours, the salt draws out water and dries out the flesh during cooking.
  • Check doneness by opening one test packet after 15 minutes, the salmon should still look slightly translucent in the center, it finishes cooking as it rests.

The variations

  • Swap the salmon for cod or trout, the papillote method stays the same and the oven time doesn't change.
  • For a vegetarian version, replace the salmon with slices of halloumi or one large portobello mushroom per packet.
  • For kids, skip the mint and add a spoon of crème fraîche instead of the butter, the flavor turns milder and more familiar.

What to serve it with

  • Plain basmati rice to soak up the juices
  • Small lemony green salad
  • Crusty bread to mop up the packets

Storage

The raw packets keep up to 6 hours in the refrigerator before baking, tightly sealed. Once cooked, eat the salmon the same day, it loses its moistness when reheated. This dish doesn't freeze well, steamed fish turns stringy.

Questions about this recipe

Can the packets be grilled instead of baked?

Yes, set them on the grill over medium heat for about 15 minutes, parchment paper holds up fine over indirect heat. Just make sure they don't touch the flames directly.

How do you check doneness without opening every packet?

Press gently on the sealed packet, the salmon should feel firm but still give slightly under the paper. If you're unsure, open one test packet, the rest are cooking at the same pace.

Can foil replace parchment paper?

Yes, foil works just as well and seals the edges even tighter. Parchment stays nicer for the table moment though, since it puffs up more and hints at the steam inside.

Do the frozen peas need to thaw first?

Yes, thaw the peas for a few minutes at room temperature or under warm water before adding them. Otherwise they cool the center of the packet and the salmon cooks unevenly.

Can a spring salmon en papillote be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a spring salmon en papillote?

Allow 55 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a spring salmon en papillote?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a spring salmon en papillote cost?

About €5.90 per person, that's €35.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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560 kcalcalculated by Kiloach