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When I’m short on time and want something that’s healthy AND beautiful, I make my Parchment Baked Salmon. This dish is everything I love—light, flavorful, and ready in 30 minutes. Plus, the whole thing is cooked in these cute little parchment pouches that make your dinner look like it came out of a restaurant kitchen…without the restaurant-level cleanup. I serve this when I have zero prep time and have guests coming, or just when I want to eat something that makes me feel good. It’s packed with protein, fresh herbs, and vegetables, and I promise, once you make it, you’ll be hooked.
This Parchment Baked Salmon is a complete meal packed into an adorable little pouch: flaky, tender salmon, asparagus, white beans, and a herbaceous Fresno pepper topping all come together in a beautifully balanced bite. It’s low-carb, nutrient-dense, and looks so much fancier than it is. The best part? Hardly any dishes to clean.
❤️ Why You’ll Love Parchment Baked Salmon
- It’s fast—done in under 30 minutes from start to finish.
- It’s high in protein and loaded with fresh veggies.
- You bake everything in one pouch, which means minimal cleanup (YES please).
- It’s gorgeous on the plate, making it a win for both family dinners and entertaining.
- That Fresno-herb topping? I want to put it on everything.
🍲 Ingredients
My Parchment Baked Salmon has just a handful of nutrient-dense ingredients.
🐟 Salmon fillets are rich in omega-3s and perfect for baking in parchment.
🥬 Asparagus adds a crisp-tender bite and earthy flavor that complements the richness of the fish. I slice them into 1/4-inch rounds, which helps them cook faster and makes them easier to eat.
🌶️ Fresno peppers bring gentle heat!
🧅 Shallots and a mix of fresh parsley and chives build that herbaceous, punchy flavor that pairs beautifully with fish.
🫘 Creamy cannellini beans bring in fiber, plant-based protein, and heartiness to round out the meal.
🍋 Lemon juice and slices add the brightness and zing that makes the whole dish pop.
🫒 Extra-virgin olive oil and white wine vinegar give the Fresno-herb topping body and tang.
👩🍳 How to Make Parchment Baked Salmon
With just 15 minutes of prep time and 15 minutes of cook time, my parchment-baked salmon dinner is done in 30 minutes!
- Preheat your oven to 375°F and get that parchment paper ready.
- Start by carefully slicing the salmon fillets lengthwise (but not all the way through) to create a little pocket.
- Break the woody ends off the asparagus, then slice into thin rounds, keeping the tips whole.
- In a bowl, mix up your Fresno-herb topping: minced Fresno peppers, shallots, parsley, chives, olive oil, vinegar, and salt.
- Fold each piece of parchment into an accordion shape, tie both ends with twine, and open it up to form a pouch.
- Spoon beans and asparagus into each pouch and stir in a spoonful of the Fresno-herb mixture.
- Place the salmon on top of the veggies, season with salt, drizzle with lemon juice, and top with lemon slices.
- Bake for 15 minutes until the salmon is cooked through and flaking easily.
- Remove the lemon slices and spoon the remaining Fresno-herb mixture over the salmon just before serving.
🪄 Tips and Tricks
- Use sushi-grade salmon if you like yours on the medium-rare side.
- Want more of a golden top? Carefully open the parchment for the last 2–3 minutes of baking and crank on the broiler.
- That Fresno vinaigrette gets better as it sits—double the batch and save some for tomorrow’s lunch.
🗒 Substitutions
My Parchment-Baked Salmon is highly customizable. Swap proteins and veggies to create your perfect version of this dish.
- Not a fan of salmon? Try halibut or cod. Cook time may vary depending on the thickness of the fish you choose.
- No Fresno peppers? Try red jalapeños or a pinch of red chili flakes.
- Out of shallots? 1/3 of finely minced yellow onion will do the trick.
- Cannellini beans can be subbed with canned chickpeas or fresh peas
- Swap in other veggies like thinly chickpeas, sliced zucchini, baby spinach, or peas.
🗒 Best served with
- My Roasted Pepper Bruschetta would be a great, slightly heartier appetizer to serve with Parchment Baked Salmon!
- If you’d prefer something a little lighter and more nutrient-dense, try my Lentil Salad
👝 How to Store Leftovers
Any leftover Parchment Baked Salmon can be stored in an airtight container in the fridge for up to 2 days. I recommend removing the salmon from the parchment after baking so it doesn’t get soggy in the fridge.
How to Reuse Leftovers
- Flake the salmon over a salad the next day—add any leftover Fresno herb topping too.
- Make a protein-packed grain bowl by tossing the leftover fish and beans with cooked farro or quinoa.
- Layer it into a sandwich with arugula and a swipe of Greek yogurt or pesto.
🤔 Common Questions
Do I need to use skin-on salmon?
Nope! Skin-on helps hold the fillet together during baking, but skinless works just fine too.
Can I prep these ahead of time?
Yes! Assemble the parchment pouches a few hours ahead and refrigerate until ready to bake.
What if I don’t have twine?
You can just fold and crimp the edges of the parchment like a turnover. It won’t look quite as cute, but it’ll work just the same.
Parchment Baked Salmon
Equipment
- 4 pieces parchment paper 13 by 15
- 6 pieces Twine 6 inches long
Ingredients
- 4, 6 ounces salmon filets, skin on
- 14 asparagus
- 2 large Fresno peppers, deseeded and diced
- 1 large shallot, minced
- ¼ cup parsley, chopped
- 3 tablespoons chives, minced
- ⅓ cup extra-virgin olive oil
- 2 ½ tbsp white wine vinegar
- 1½ tsp Kosher salt
- 4 pieces of parchment paper, 13 by 15
- 8 pieces of twine, 4 inches long
- 1, 15-ounce can cannellini beans, drained
- 1 lemon, juiced
- 6 lemon slices
Instructions
- Preheat the oven to 375°F.
- Use a sharp knife to make a lengthwise cut down the center of each salmon fillet. Stop just before reaching the skin. Gently open the filet along the cut.
- Break the woody ends off the asparagus, then slice into thin ¼-inch rounds, keeping the tips whole. You should get about 2 cups of chopped asparagus.
- In a medium-sized bowl, mix the Fresno peppers, shallots, parsley, chives, extra-virgin olive oil, vinegar, and ¾ tsp kosher salt.
- Fold the parchment paper into ¾-inch accordion folds, tie both ends with twine, and open to create a pouch.
- Place the pouches onto a baking tray. Fill each pouch with ¼ of the beans (approximately ½ cup) and ¼ of the chopped asparagus (approximately ½ cup).
- Mix 1 tablespoon of the Fresno mixture into each pouch of veggies. Place salmon fillets over the veggies. Season the fillets with the remaining salt, drizzle lemon juice over the salmon fillets, top each fillet with 2 lemon slices, and bake for 15 minutes.
- Remove the lemon slices from the fillets and spoon the remaining Fresno mixture over each salmon fillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and so delicious. Great fresh flavors and Enjoyed the kick of heat. My husband even commented on the presentation in the “boats”.
So glad you and the hubs liked it!!
Our favorite salmon recipe! I make it almost every week. Well done Ereka!!
This makes me so happy!