Serves 4
20 min
Mustardy Salmon in a Packet with Asparagus
Recipe GLPR8069281872d7f9
Pan-roasted salmon filets seasoned with a tangy blend of Dijon and whole grain mustards, paired with crisp asparagus and a luxurious crème fraîche sauce, all cooked together in parchment packets for maximum flavor and moisture retention.
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Ingredients
4 boneless skinless salmon filets, about 6 ounces each
2 bunches (32 stems) fresh asparagus, trimmed and cut into thirds
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
4 tablespoons crème fraîche
4 tablespoons dry white wine
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Preheat your oven to 400°F (200°C). Cut four 12-inch squares of parchment paper and lay them out on a work surface.
In a small bowl, whisk together the Dijon mustard and whole grain mustard until well combined.
In another small bowl, whisk together the crème fraîche and white wine until smooth.
Divide the trimmed and cut asparagus evenly among the four parchment squares, arranging them in the center of each.
Place one salmon filet on top of the asparagus in each packet. Season each filet generously with kosher salt and freshly ground black pepper.
Spread about ½ tablespoon of the mustard mixture on top of each salmon filet.
Drizzle about 1 tablespoon of the crème fraîche mixture around each salmon and asparagus bundle.
Fold each parchment square in half over the salmon and vegetables, then crimp and fold the edges tightly to seal the packet securely.
Place the sealed packets on a baking sheet and bake for 10 minutes until the packets are puffed and the salmon is cooked through to an internal temperature of 145°F (63°C).
Carefully open the packets (watch for steam) and transfer the salmon and asparagus to serving plates, spooning any accumulated juices over the top. Serve immediately.
