Low Carb Roasted en Papillote Salmon with Asparagus

Salmon fillets placed on a bed of asparagus, wrapped in aluminum paper pouch (en papillote) and baked in the oven is seriously super easy to make and put together. Very healthy and nutritious, no dishes required easy clean up and put together. The fish is also topped with lemon wedges for extra flavor!

The wonderful part about making this dish is how it combines simple ingredients to make a very good tender salmon and asparagus meal. This way of cooking is very popular in France because its cooked in a sealed pouch over high temperature trapping the moisture and flavor inside making a very tender salmon cooking with steam and moisture. Because its sealed the hot air is trapped in the pouch and the pressure cannot be released, the hot air quickly cooks the salmon and asparagus together very nicely. It will be one of your favorites methods of making salmon.

So if you want a healthy meal that takes very little time on those days you just don’t have a lot of time to cool a good meal, you can make this recipe. keep it the way it is for an extra low calorie low carb option, or add your favorite starch like rice, quinoa or potatoes. Its very fun to make individual pouches one for each of your family and they will love sitting at the table with their individualized meal. Hope you can enjoy this recipe as much as I do, please make it at home and leave me a comment below.

Low Carb Roasted en Papillote Salmon with Asparagus

Ingredients:

4 tbsp butter softened

1/4 tsp salt

1 teaspoon lemon peel freshly grated

2 tsp thyme

2 tsp tarragon

1 tsp red pepper flakes

Salmon and Vegetables-

2 pieces aluminum foil 18 inches by 15 inches

12 ounces salmon fillets (two 6-oz pieces) skin removed

2 cloves garlic thinly sliced

1 bunch asparagus trimmed to 6 inches, about 18 spears

1 teaspoons lemon peel freshly grated

salt to season salmon

black pepper freshly ground, to season salmon

vegetable oil to brush on aluminum foil

4 lemon wedges

Directions:

In a small bowl, stir together the softened butter, salt, lemon peel, thyme, tarragon, and red pepper flakes. Place into a plastic bad or a leave in the small bowl. Place in the freezer and allow to harden. Once frozen, slice into 2 portions.

Preheat oven to 450 degrees. Cut two 18 in long by 15 in wide pieces of aluminum foil. Fold the one side in half making sure it is long enough to contain one portion of the fish and vegetables, season generously with salt and pepper.

Add the asparagus to the bottom of the aluminum foil pack and top each portion of fish with garlic, lemon peel and and add the frozen butter portion. Crimp the edges of the aluminum foil sealing it tightly.

Place the punches on a cookie sheet pan and bake for 10-15 minutes. Remove from the oven and serve immediately. Transfer the envelope to a plate, the envelope should carefully cut open and serve with a lemon wedge.

Low Carb Roasted en Papillote Salmon with Asparagus
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