20-Minute Salmón Empapelado Con Vegetales
This 20-Minute Salmón Empapelado Con Vegetales is the perfect quick and healthy meal, delivering tender, flaky salmon and perfectly cooked vegetables wrapped up and baked in parchment paper. The olive oil, garlic, thyme, and lime juice infuse the fish with incredible flavor while locking in moisture, making every bite juicy and flavorful.The colorful bell peppers and asparagus not only add freshness and crunch but also make this a beautiful, well-rounded dish. Perfect for busy weeknights, this method of cooking is simple, mess-free, and always impressive on the plate.
Equipment
Ingredients
- 1 lb skinless salmon cut into 2 even portions
- 2 tbsp olive oil
- 2 garlic cloves finely minced
- 2 sprigs of fresh thyme
- Juice of half a lime
- Salt and pepper to taste
- 6 slices of bell pepper
- 4 stalks of asparagus trimmed and cut in half
Instructions
- Preheat your oven to 400 degrees.
- Cut 2 pieces of parchment paper large enough to fold over the fish and create a sealed packet.
- Place each salmon portion in the center of one half of the parchment paper, then divide the olive oil, garlic, thyme, lime juice, veggies and seasoning between both pieces of salmon.
- Rub the oil and seasoning into the salmon, then fold the other half of the parchment paper over the fish. Tightly crimp and fold the edges to seal the packet. Repeat these steps with the second portion of salmon.
- Place the packets on a baking sheet and bake in the preheated oven for about 10 minutes, then turn off the heat and allow the salmon to sit in the oven with the residual heat for about 5–10 minutes, depending on the thickness of the salmon fillet.
- Remove the baking sheet from the oven and carefully open each packet.
- Serve with rice and enjoy!
Notes
- If you don’t have parchment paper, you can use foil, but parchment gives a lighter, steamier result.
- Thicker salmon fillets may need closer to 15 minutes total resting time after baking.
- Add a few slices of lemon inside each packet for an extra layer of brightness.
- You can substitute asparagus with green beans or thin zucchini slices depending on what you have.
- Serve immediately for best texture and juiciness.
Tried this recipe?Let us know how it was!
Comments are temporarily closed while we perform maintenance on the website.