Serves 4
17 min
12-Minute Salmon and Asparagus Packet Dinner
Recipe GLPR7699af7d08f103
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.
