Lemony Salmon en Papillote
WITH GARLICKY ASPARAGUS
There’s something undeniably fancy — and French — about wrapping food in baking paper and chucking it in the oven. Technically, it’s called en papillote, which is French for “in parchment” and also for “you are chef now.” This brilliant technique steams the ingredients in their own delicious juices, leaving you with a tender, flavour-packed masterpiece that could easily pass for something plated by that scary tiny French chef from Ratatouille. But here’s a little secrète: it takes basically zero effort and just 15 humble minutes in the oven. So yes, even the Gregors of the world can whip this up for their next rendez-vous.
Ingredients
Parsley and Garlic Sauce
- 2 tbsp / 10 g parsley (finely chopped)
- 2 garlic cloves (crushed or finely chopped)
- 4 tbsp olive oil
- ½ tsp salt
- ¼ tsp cracked black pepper
Kinda Salmon
- 2 Kinda Salmon filets
- 20 asparagus spears (woody parts removed)
- 6 slices of organic lemon
- 15 g plant-based butter (cut into small pieces)
SERVES 2 / 20 MINUTES
preparation
Parsley and Garlic Sauce
- Combine crushed garlic cloves, finely chopped parsley, salt, pepper and olive oil in a bowl and mix well.
Salmon en Papillote
- Preheat the oven to 410 °F (210°C).
- Divide asparagus spears and Kinda Salmon filets between two large sheets of parchment paper.
- Drizzle both portions of plant-based salmon and asparagus with parsley and garlic sauce.
- Toss the asparagus slightly to evenly coat them, and spread the sauce over the surface of the vegan fish.
- Place 2 slices of lemon on the plant-based salmon, and 1 slice on the asparagus.
- Add small pieces of plant-based butter on top of salmon and asparagus.
- Bring the long sides of parchment paper together over the salmon, fold them over 2–3 times, then fold and tuck the short ends underneath to seal the parcel.
- Place into a preheated oven and bake for 15 minutes.
- Serve directly in the parchment, or carefully open and plate.
- For extra flair, sprinkle with more finely chopped parsley and serve with a wedge of lemon.