Chef John's Salmon in Parchment

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Fold two sheets of parchment paper in half; cut a half-circle along each crease. Unfold to make two heart-shaped pieces of parchment. Lightly coat both sides of each parchment heart with olive oil.

3. 3

   Put the potatoes in a saucepan and cover with salted water; bring to a boil. Lower the heat to medium-low and simmer until tender, about 20 minutes. Drain.

4. 4

   While the potatoes are simmering, bring a pot of lightly salted water to a boil. Add the asparagus and cook uncovered until slightly firm, about 5 minutes. Drain in a colander, then immediately plunge into ice water for several minutes until cold to stop the cooking. Once cold, drain well and set aside.

5. 5

   Place 1 salmon fillet, half the asparagus, and half the potatoes in the center of one side of a prepared parchment heart. Season with salt and pepper; drizzle with extra-virgin olive oil. Fold the other half of the parchment over and seal the edge by making overlapping folds all the way around. For the final fold, crease it in the opposite direction to ensure a tight seal. Repeat with the second parchment heart and the remaining ingredients. Set the pouches on a baking sheet.

6. 6

   Bake in the preheated oven for 15 minutes. Remove from the oven and let rest for 5 minutes before cutting the parchment open. The salmon is done when it flakes easily with a fork.

• Calories 1803.39 kcal High
• Protein 136.04 g Good Source
• Carbs 19.43 g Moderate
• Total Fat 134.47 g High
• Saturated Fat 38.08 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 377.4 mg High
• Sodium 6235.61 mg High
• Fiber 3.13 g Moderate
• Sugar 21.21 g High
• Added Sugar 0.0 g Low Source
• Calcium 34.27 mg Low Source
• Iron 9.4 mg Good Source
• Potassium 559.09 mg Moderate
• Vitamin A 34.22 mcg_rae Low Source
• Vitamin C 191.41 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟