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Salmon and Veggies In Parchment (en papillotte) - Lexi's Clean Kitchen
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5 from 2 votes

Salmon and Veggies En Papillote (In Parchment Paper Packs!)

Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 4
Author: Lexi


  • 2 cups fresh spinach
  • 2 cups asparagus roughly chopped
  • 1 summer squash sliced thin
  • 1 zucchini sliced thin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground sea salt
  • 1/2 teaspoon garlic powder
  • 1 bunch fresh thyme
  • 1 shallot minced
  • 2 garlic cloves minced
  • 1 lb salmon sliced into 4 pieces
  • 1 lemon sliced into thin rounds


  • Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
  • In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
  • Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
  • Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
  • Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.


Serving: 4g | Calories: 210kcal | Carbohydrates: 6.9g | Protein: 25g | Fat: 7.5g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 200mg | Fiber: 2.7g | Sugar: 3.4g