Salmon en Papillote with Asparagus and Avocado Dill Aioli

This Salmon en Papillote with Asparagus and Avocado Dill Aioli is beyond simple enough to throw together on a busy weeknight, but also elegant enough to serve friends at your next dinner party.

Salmon en Papillote with Asparagus and Avocado Dill Aioli

Salmon and asparagus are nestled into parchment paper packets with softened butter, olive oil, fresh dill, salt, pepper, and lemon slices, then served with a creamy avocado dill aioli.

If you haven’t tried cooking salmon en papillote (aka, in parchment paper), now is the time!  En Papillote is when you put food inside a folded pouch that is sealed around the edges and then baked, resulting in a beautiful steam cooked dish. Fish and vegetables are the most common choice when cooking en papillote because they come out moist, super flavorful, and perfectly cooked every single time, however, there are other options as well.

Salmon en Papillote with Asparagus and Avocado Dill Aioli

Today, I wanted to share a really basic dish that appears to be elegant, but is actually so so easy! It’s also super delicious and healthy might I add. Perfect for Spring/Summer, this Salmon and Asparagus en papillote with Avocado Dill Aioli is 100% a must make.

Salmon en Papillote with Asparagus and Avocado Dill Aioli

HERE’S WHAT YOU’LL NEED!

For the Salmon and Asparagus:

  • Parchment Paper
  • Salmon (I prefer wild-caught)
  • Asparagus
  • Butter
  • Olive oil
  • salt + pepper
  • Fresh Dill
  • Lemon Slices

For the Avocado Dill Aioli:

  • Avocado
  • Lemon
  • Fresh Dill
  • Mayo
  • Salt + Pepper
Salmon en Papillote with Asparagus and Avocado Dill Aioli

To prepare the en papillotte (parchment paper packs), simply cut a large piece of parchment paper into an oval shape. Then fold in half, creating a defined crease down the center. Now it’s time to fill the packet! Working towards the crease, layer asparagus on the bottom and place the salmon fillet directly on top. Spread a thin layer of butter on the salmon (trust me!), followed by olive oil, salt, pepper, fresh dill, and lemon slices.

Then taking the other half of the parchment paper, fold it over the salmon and asparagus. Starting at one corner, tightly roll forward and under and continue working your way to the other side, until the packet is completely sealed. Voila! Time to bake! Place each parchment packet onto a sheet pan and pop it in the oven for 12-15 minutes. Open the packet and serve immediately with the avocado dill aioli. Seriously yummy!! Hope you enjoy!!

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Salmon en Papillote with Asparagus and Avocado Dill Aioli

Salmon en Papillote with Asparagus and Avocado Dill Aioli
  • Author: Lindsay Cola (Tippens)
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2 1x

Ingredients

For the Salmon & Asparagus en papillote (in parchment):

  • 2 large pieces of parchment paper, cut into ovals then folded in half
  • 26 oz salmon fillets (I prefer wild caught)
  • 1/2 bunch of asparagus, ends trimmed
  • 1 T butter, optional 
  • Olive oil
  • salt + pepper
  • 23 tsp fresh Dill
  • 56 Lemon Slices

Avocado Dill Aioli:

  • 1 small to medium sized avocado
  • juice of 1 lemon
  • 23 T fresh dill
  • 1/3 c mayo
  • Salt + Pepper, to taste
Scale

Instructions

  1. Preheat oven to 425 degrees
  2. Cut parchment paper into 2 large ovals 15” x 10” inches. Then fold in half creating a defined crease down the center.
  3. Working towards the crease on half of each parchment, layer asparagus and 1 piece of salmon.  Carefully spread about 1/2 T softened butter on top of each salmon fillet, followed by a generous drizzle of olive oil, salt, pepper, and a few tsp fresh dill.  Top each fillet with 2-3 lemon slices.
  4. Close the parchment by folding the other half over the prepared salmon and asparagus and starting at one end, carefully roll the open edges tightly towards the center, until fully enclosed.  
  5. Set pouches on a baking sheet and bake on the center rack for 12-15 minutes.
  6. While the salmon is baking, prepare your aioli by adding all ingredients to blender or food processor (or using a handheld immersion blender) and pulse until smooth.
  7. Open salmon packets carefully and serve with lemon wedges and avocado dill aioli.
  8. Enjoy!!
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