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Salmon Courgette & asparagus papillote

Salmon Courgette & asparagus papillote

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Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 4 people
Calories 423 kcal


  • 1 kilogram Salmon fillet
  • 2 courgettes
  • 1 leek
  • 225 gram young fresh asparagus,trimmed
  • 4 sprigs fresh tarragon
  • 4 garlic cloves
  • 1 egg, beaten, to glaze
  • salt
  • ground black pepper


  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Cut the salmon in pieces of 250 grams/5.3oz.
  • Using a potato peeler, carefully slice the courgettes lengthways into thin strips. Cut the leek into very fine julienne, and cut the asparagus evenly into 5cm/2in lengths.
  • Cut out four sheets of baking parchment measuring 30 x 38cm/12 x 15in and fold in half.
  • Divide the salmon, courgettes, asparagus and leek evenly between each paper , positioning the filling on one side of the fold line and top each with a tarragon sprig and a garlic clove. Season with salt and pepper. Brush the edges lightly with the egg and fold over. Twist the edges together so that each parcel is completely sealed.
  • Lay the parcels on a baking tray, and cook in the oven for 10-15 minutes. Serve immediately, laying the parcels on the serving plates to be opened at the table.


Calories: 423kcalCarbohydrates: 10gProtein: 54gFat: 18gSaturated Fat: 3gTrans Fat: 1gCholesterol: 178mgSodium: 141mgPotassium: 1722mgFiber: 3gSugar: 4gVitamin A: 1236IUVitamin C: 25mgCalcium: 107mgIron: 5mg
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