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Parchment Paper Baked Salmon and Asparagus

Because more and more of us are eating seafood as part of either a healthy diet, or simply because it is Lent, we thought it was the perfect time to share our Parchment Paper Baked Salmon and Asparagus recipe.

Salmon is one of the most nutrient-dense foods on the planet. It contains high amounts of protein and Omega 3 fatty acids that your body requires, but is unable to produce.

parchment paper baked salmon
Salmon and asparagus baked in parchment paper in individual packets.

Not to mention that it is packed with a variety of other nutrients, including Vitamin D, Vitamin B and potassium.

Over many years of research, studies show that people who regularly eat salmon, have a lower risk of heart disease, dementia, and depression.

However, not all salmon are created equal.

Wild Caught Vs. Farmed Salmon

If you are looking to make this Parchment Paper Baked Salmon as healthy as possible, be sure to purchase Wild Caught Salmon.

salmon and asparagus
First place your asparagus on the parchment paper, and then place your salmon directly on top.

Yes, it is a little more expensive. However, farm raised salmon has more calories and twice the amount of fat.

Not to mention, you have the concern of the use of antibiotics and other dangerous chemicals when buying farm raised salmon.

You can find wild caught salmon in most grocery stores. If you can’t find fresh filets in the butcher section, you can often find frozen wild caught salmon in the seafood freezer section.

butter tabs
Slice a tablespoon of butter into small slivers and add to the top of your salmon.

So now that you know what type of salmon to purchase, let’s make our Parchment Baked Salmon and Asparagus recipe!

Parchment Baked Salmon and Asparagus

First, tear off 4 rectangular sheets of parchment paper. Then evenly divide your asparagus spears among the 4 sheets.

You will want to place them just slightly off center so that when you fold your parchment, they will rest on the inside edge.

parchment paper baked salmon
Fold the parchment paper in half, and then starting in the back corner fold the edge of the paper inward.

Next, place your salmon directly on top of the asparagus. Then drizzle extra-virgin olive oil on top.

Season with salt and pepper and then place lemon slices and dill springs on top of the salmon.

Now it is time to fold the parchment paper around the salmon.

Parchment paper fold
Continue to make multiple folds until the packet is completely sealed.

How to Fold The Parchment Packets

First fold the parchment in half, like a book.

Then, starting on one side, fold the edge upward. Continue to work your way around the edge of the parchment paper and continue to make multiple folds.

When you finish the last fold on the other side, tuck it under the salmon packet.

parchment paper baked salmon
Place the packets on a baking sheet and bake in a preheated oven.

Then carefully move the packets to a baking sheet and place in a pre-heated oven.

Depending on the thickness of your filets, they will take 8-10 minutes to cook through.

Remove them from the oven and let sit for 5 minutes before attempting to cut open the Parchment Baked Salmon packs.

Serve with additional dill as desired.

cooked salmon
Once the packets have been removed from the oven, let sit for 5 minutes before carefully cutting the parchment packets open.

There you have it! Parchment Baked Salmon and Asparagus – a healthy, easy to make meal.

And if you have an Air Fryer, you will love this easy to make Air Fryer Salmon recipe.

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Yield: 4

Parchment Baked Salmon and Asparagus

parchment paper baked salmon

Salmon and asparagus baked together in individual parchment paper packets and seasoned with butter and dill.


  • 36-40 asparagus spears, ends removed
  • 4- 6 oz thick salmon fillets, skin removed
  • 4 tbsp extra-virgin olive oil
  • salt and pepper to taste
  • 8 fresh dill sprigs, plus more for garnish if desired
  • 1 large lemon, sliced thinly


  1. Preheat your oven to 400°F and tear off 4 large rectangular pieces of parchment paper.
  2. Place about 8 to 10 asparagus spears just off center on the parchment paper.
  3. Place a salmon fillet over the asparagus, drizzle with a little bit of olive oil, season with salt and pepper then top with 2-3 slices of lemon and a couple of dill sprigs.
  4. Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge. At the end, tuck the final crease under the pouch to secure the seal. Repeat until all pouches have been made. Place pouches on a baking sheet.
  5. Bake in the preheated oven for 10 - 12 minutes, depending on the thickness of the salmon filets. Remove from oven and let sit for 5 minutes before serving.
  6. Garnish with additional fresh dill, if desired.


Recipe provided by Make Your Meals

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g
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