Parchment Baked Salmon

A piece of baked salmon garnished with herbs and red peppers, served in parchment paper on a white plate. In the background, a gold vase and a basket of oranges and lemons are visible.

5 from 2 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mediterranean

Keyword: Baked Salmon

Servings: people

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