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Wild salmon in an asparagus-wild garlic packet “en papillote”

50 minutes

Leicht

4 people

This spring-like recipe combines fresh asparagus, aromatic fresh wild garlic and tender wild coho salmon fillet into a delicious dish. By preparing it in a packet made of baking paper, the flavors are perfectly preserved and combine to create a true culinary experience. It is also particularly practical because it is only prepared in the oven.

Ingredients

400 g fresh green and white asparagus
2 wild coho salmon fillets, 125 g each
A handful of fresh wild garlic leaves
1 organic lemon
Salt and freshly ground pepper
Olive oil
40 g butter

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Preheat the oven to 180°C. Cut two large pieces of baking paper about 30cm long, each large enough to cover a salmon fillet and asparagus.
Place about half of the wild garlic in the middle of each piece of baking paper.
Cut off the woody ends and peel the asparagus.
Place the prepared asparagus evenly on top of the wild garlic in the middle of the pieces of baking paper. Drizzle with a little olive oil. Season with salt and pepper.
Fold the packets into sweets at the ends and tie them together with kitchen twine.
Place the packages on a baking sheet or baking dish and bake in the preheated oven for about 20 minutes.
Now take out the packages, place one salmon fillet on the pre-cooked asparagus in the baking paper, place a lemon slice on each salmon fillet and squeeze out the rest of the lemon and put it in the packages. Distribute the butter in flakes among the packages. Add the remaining wild garlic and fold the packets together again.

If a wild coho salmon fillet is not used, the baking time for the salmon can be increased to 15 to 20 minutes. Due to the low fat content of wild coho salmon, it only requires a very short cooking time to become perfectly tender and juicy.