Herbed Salmon en Papillote with Asparagus
Nutritional Information
Fresh salmon baked in parchment with lemon and dill; asparagus steams in the fish juices for a minimal-fat, whole-food keto dinner.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs fresh salmon fillet (skin on)
- 7 ozs fresh asparagus, trimmed
- 1 whole lemon, thinly sliced (use half for juice)
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, thinly sliced
- To taste sea salt and freshly ground black pepper
Preheat oven to 200°C (400°F). Tear two large sheets of parchment and place them overlapping.
Place salmon on parchment, season lightly with salt and pepper, scatter garlic and dill over the top and arrange lemon slices on the fish.
Lay asparagus beside the salmon, squeeze the remaining lemon half over both, then fold parchment to make a sealed packet.
Bake packet on a tray for 12–15 minutes (depending on thickness) until salmon is opaque and asparagus is tender. Open carefully and serve immediately.
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