12-Minute Salmon and Asparagus Packet Dinner

Name: 12-Minute Salmon and Asparagus Packet Dinner
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: 4 boneless skinless salmon filets (about 6 ounces each); 32 asparagus stems (about 2 bunches), trimmed and cut into thirds; 4 tablespoons crème fraîche; 4 tablespoons dry white wine; 2 tablespoons Dijon mustard; 2 tablespoons whole grain mustard; Kosher salt and freshly ground black pepper to taste

Recipe GLPR7699af7d08f103

Main Course

17 min

354 cal

Servings: 4

Oven

Four salmon filets and fresh asparagus come together in a quick and elegant parchment packet dinner. A creamy Dijon mustard sauce flavored with white wine creates a restaurant-quality meal in just 12 minutes of cooking. Perfect for a weeknight dinner that feels special.

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Ingredients

4 boneless skinless salmon filets (about 6 ounces each)

32 asparagus stems (about 2 bunches), trimmed and cut into thirds

4 tablespoons crème fraîche

4 tablespoons dry white wine

2 tablespoons Dijon mustard

2 tablespoons whole grain mustard

Kosher salt and freshly ground black pepper to taste

Directions

Preheat your oven to 400°F. Tear off four 18-inch sheets of parchment paper and place each on a baking sheet or work surface.
In a small bowl, whisk together the crème fraîche, white wine, Dijon mustard, and whole grain mustard until smooth and well combined.
Divide the trimmed asparagus pieces equally among the four parchment sheets, arranging them in the center of each piece.
Top each asparagus mound with one salmon filet. Season the salmon generously with kosher salt and freshly ground black pepper.
Spoon one-quarter of the mustard sauce over each salmon filet, spreading it evenly across the top.
Fold each parchment sheet in half over the salmon, then crimp and fold the edges tightly to seal the packet completely, trapping the steam inside.
Place all four sealed packets on a baking sheet and transfer to the preheated 400°F oven.
Bake for 12 minutes, until the parchment packets are slightly puffed and the salmon reaches an internal temperature of 145°F.
Carefully remove the baking sheet from the oven. Open the packets slightly away from your face to release the steam, then serve immediately in the packets or transfer to serving plates.

Comments

Grocery List Plus Editorial Staff4.25

Crème fraîche is the catch here—it's not stocked at most Harris Teeter, Food Lion, or ALDI locations in Charlotte, so expect a special stop at Publix or Kroger, adding real time to a weeknight. Salmon and asparagus are available everywhere and reasonably priced ($12–15 for four fillets), and the two-mustard base is budget-friendly pantry work. The stated 12 minutes ignores prep: you're actually looking at 17–20 minutes once you trim asparagus and set up parchment packets, so the timing is honest about total duration but undersells hands-on work. Packets reheat poorly (salmon dries out), making this a same-night dish best served fresh from the oven.