Serves 4
20 min
Mustardy Salmon and Asparagus Packet Dinner
Recipe GLPR47c39c113b2bd8
Delicate salmon fillets paired with tender asparagus and finished with a tangy Dijon and whole grain mustard sauce enriched with crème fraîche and white wine. Cooked en papillote—sealed in parchment packets—this elegant yet simple Nordic-inspired main course locks in moisture and flavor while requiring minimal cleanup. Ready in just 20 minutes.
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Ingredients
4 tablespoons crème fraîche
4 tablespoons dry white wine
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
32 asparagus stems, trimmed and cut into thirds
Kosher salt to taste
Freshly ground black pepper to taste
4 boneless, skinless salmon fillets (about 6 ounces each)
Directions
Preheat your oven to 400°F (200°C). Cut four 18-inch-long pieces of parchment paper.
In a small bowl, whisk together the crème fraîche, white wine, Dijon mustard, and whole grain mustard until smooth and well combined.
Fold each piece of parchment paper in half widthwise. Open each sheet and divide the asparagus evenly among the four packets, arranging the pieces on one half of each sheet.
Season each salmon fillet with kosher salt and freshly ground black pepper on both sides. Place one fillet on top of the asparagus in each packet.
Divide the mustard-crème fraîche mixture equally among the four packets, spooning it over each salmon fillet.
Fold the parchment paper in half to enclose the fillings, then crimp and fold the edges tightly to seal each packet completely.
Place the sealed packets on a large baking sheet and transfer to the preheated oven. Bake for 10 minutes, until the packets puff slightly and the salmon reaches an internal temperature of 145°F (63°C) at its thickest point.
Carefully transfer each packet to a serving plate. Open each packet cautiously to avoid steam burns, then serve immediately while hot.
