Plant-Based Salmon en Papillote

Name: Plant-Based Salmon en Papillote
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: French
Ingredients: 2 tbsp / 10 g parsley (finely chopped); 2 garlic cloves (crushed or finely chopped); 4 tbsp olive oil; ½ tsp salt; ¼ tsp cracked black pepper; 2 Kinda Salmon Filets; 20 asparagus spears (woody parts removed); 6 slices of organic lemon; 15 g plant-based butter (cut into small pieces)

WITH GARLICKY ASPARAGUS

There’s something undeniably fancy — and French — about wrapping food in baking paper and chucking it in the oven. Technically, it’s called en papillote, which is French for “in parchment” and also for “you are chef now.” This brilliant technique steams the ingredients in their own delicious juices, leaving you with a tender, flavour-packed masterpiece that could easily pass for something plated by that scary tiny French chef from Ratatouille. But here’s a little secrète: it takes basically zero effort and just 15 humble minutes in the oven. So yes, even the Gregors of the world can whip this up for their next rendez-vous.

Why You’ll Love This Recipe

Simple and Easy - A recipe that comes together in just 15 minutes, requires very little active cooking, and no fancy ingredients.
Meal Building Block - Pair this simple salmon and asparagus dish with rice, quinoa, or bread for a complete meal.

Key Ingredients for Lemony Salmon en Papillote

Kinda Salmon is wrapped in parchment paper and drizzled with garlicky-herby sauce that turns this simple meal into a fancy eating experience.

Asparagus complements the fatty richness of vegan fish with their sweetness and tender, buttery texture.
Lemon brings brightness to the meal with gentle acidity and citrusy aroma.
Garlic adds savory depth, complementing the grassy and bitter flavour of asparagus and umami notes of vegan salmon.
Parsley contradicts the pungency of garlic with its fresh and peppery aroma.
Plant-Based Butter melts together with olive oil, garlic, and parsley to create a delicious sauce.

Equipment You’ll Need

Cutting board
Sharp knife
Measuring spoons and cups
A garlic mincer or a fine grater for mincing garlic
Small bowl for making the sauce
2 large pieces of parchment paper (around 5" x 16½" / 38 x 42 cm)
Baking tray
Oven

How To Prepare Lemony Salmon en Papillote

1. Make the Garlicky Sauce

Combine crushed garlic, chopped parsley, salt, pepper, and olive oil in a bowl and whisk.

2. Assemble the Salmon and Asparagus Parcels

Neatly place 1 piece of vegan salmon and half of the asparagus in the middle of each parchment paper. Drizzle vegan fish filets and asparagus with garlicky sauce. Toss the asparagus to coat evenly. Top with lemon slices and pieces of vegan butter.

3. Close the Parcels

Bring the long sides of parchment paper together over the salmon, fold them over 2–3 times, then fold and tuck the short ends underneath to seal the parcel.

Transfer the parcels to a baking tray.

4. It’s Time to Bake

Place the baking tray into a preheated oven and bake for 15 minutes. Remove from the oven, transfer the parcels to a plate, and serve immediately.

Tips & Tricks

Create a Crust. Open the parchment paper parcel after 15 minutes and broil it for another 5-7 minutes, to get some more colour.

Switch Things Up. Swap asparagus for cherry tomatoes, boiled baby potatoes, or fennel.

Perfect Pair. Serve this dish with quinoa, rice, roasted potatoes, or bread for a full meal.

FAQ

Can I prepare this ahead of time?

You can portion the ingredients and wrap them up ahead of time (on the day of opening). Store in the refrigerator until you are ready to cook.

What can I use instead of asparagus?

Swap asparagus for cherry tomatoes, parboiled potatoes, fennel, or broccoli.

Can I use a different herb?

Yes, feel free to use basil, oregano, or coriander for a different flavour profile.

How can I prepare this without the oven?

Marinate vegan salmon filet and asparagus in the same sauce for a few minutes. Add to a pan and fry for 7-9 minutes, until vegan fish is nicely browned on all sides and asparagus are fork tender. Serve with a drizzle of lemon juice.

Can I store this for later?

Kinda Salmon should be consumed on the same day after opening.

Plant-Based Salmon en Papillote

Rated 5.0 stars by 1 users

Ingredients

Parsley and Garlic Sauce

2 tbsp / 10 g parsley (finely chopped)
2 garlic cloves (crushed or finely chopped)
4 tbsp olive oil
½ tsp salt
¼ tsp cracked black pepper
2 Kinda Salmon Filets
20 asparagus spears (woody parts removed)
6 slices of organic lemon
15 g plant-based butter (cut into small pieces)

Directions

Parsley and Garlic Sauce

Combine crushed garlic cloves, finely chopped parsley, salt, pepper and olive oil in a bowl and mix well.

Salmon en Papillote

Preheat the oven to 410 °F (210°C).

Divide asparagus spears and Kinda Salmon filets between two large sheets of parchment paper.

Drizzle both portions of plant-based salmon and asparagus with parsley and garlic sauce.

Toss the asparagus slightly to evenly coat them, and spread the sauce over the surface of the vegan fish.

Place 2 slices of lemon on plant-based salmon, and 1 slice on asparagus.

Add small pieces of plant-based butter on top of salmon and asparagus.

Bring the long sides of parchment paper together over the salmon, fold them over 2–3 times, then fold and tuck the short ends underneath to seal the parcel.

Place into a preheated oven and bake for 15 minutes.

Serve directly in the parchment, or carefully open and plate.

For extra flair, sprinkle with more finely chopped parsley and serve with a wedge of lemon.

Why You’ll Love This Recipe

Key Ingredients for Lemony Salmon en Papillote

Equipment You’ll Need

How To Prepare Lemony Salmon en Papillote

1. Make the Garlicky Sauce

2. Assemble the Salmon and Asparagus Parcels

3. Close the Parcels

4. It’s Time to Bake

Tips & Tricks

FAQ

Can I prepare this ahead of time?

What can I use instead of asparagus?

Can I use a different herb?

How can I prepare this without the oven?

Can I store this for later?

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