This papillote recipe reminds me of the first spring markets, when the stalls are finally adorned with vibrant colors after winter. I created this dish one Sunday when I had brought home some beautiful green asparagus and new potatoes still covered in soil. The idea was to enhance these early vegetables without altering their natural character.
Cooking en papillote remains, for me, the perfect technique for preserving the delicate flavors of spring. The salmon cooks in its own steam with the vegetables, creating a natural jus infused with fresh herbs. Tarragon adds that characteristic aniseed note, while chives bring the whole dish to life.
You can adapt this recipe depending on what's available at the market: replace the asparagus with peas or broad beans, depending on the season. The important thing is to respect the cooking times to keep the vegetables crisp.
This dish is perfect for family dinners as well as more festive meals. Your guests will be charmed by the presentation in individual parchment packets that release their aromas when opened.
Salmon papillotes with spring vegetables
4
portions20
minutes25
minutes45
minutesFragrant papillotes combining fresh salmon, crisp asparagus, and small new potatoes. Steamed to preserve all the spring aromas with a touch of tarragon and fresh chives.
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Ingredients
4 salmon steaks, 150g each
500g of green asparagus
400g of new potatoes
200g of fresh shelled peas
2 tablespoons of chopped fresh tarragon
3 tablespoons of chopped fresh chives
4 tablespoons of olive oil
2 lemons organic
4 knobs of butter
Sea salt, freshly ground pepper
Preparation steps
- Preheat the oven to 200°C. Wash and halve the new potatoes, then cook them for 10 minutes in boiling salted water.
- Snap off the tough ends of the asparagus, peel the bottom of the stalks if necessary. Blanch them for 3 minutes in boiling water, then plunge them into ice water.
- Cut out 4 squares of parchment paper, 30cm on each side. Brush each square with olive oil in the center.
- Place the following on each foil packet: drained potatoes, asparagus, raw peas, then the salmon fillet on top.
- Sprinkle with tarragon and chives, add a knob of butter, 2 lemon slices, and season generously with salt and pepper.
- Close the papillotes by folding the edges and pinching them well to make them airtight.
- Bake for 25 minutes. The papillotes should be puffed up and lightly golden.
- Serve immediately; each guest opens their foil packet at the table to enjoy the aromas.
📝 Notes
The papillotes can be prepared 2 hours in advance and kept in the refrigerator. Add 5 minutes of cooking time. Reserve the vegetable cooking water for a flavorful broth.
💡 Chef's Tips
Check that your parchment packets are airtight to prevent steam from escaping. If you don't have fresh peas, use frozen ones without thawing them. They will cook perfectly inside the packet.
🔄 Variations
- Mediterranean version: replace the tarragon with basil and add a few cherry tomatoes
- For a richer version: add 2 tablespoons of crème fraîche to each parchment packet before cooking
