I am always looking for new salmon recipes. Cooking things in a packet sounds fancy but is deceptively easy. I came across this recipe and other than swapping out crème fraîche for sour cream I didn’t deviate. I keep all the ingredients around the house so I was able to throw it together with ease. Tasty and tender it was a great recipe.
- 4 tablespoons crème fraîche
- 4 tablespoons dry white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 bunches (32 stems) asparagus, trimmed and cut in thirds
- Kosher salt and freshly ground black pepper
- 4 boneless skinless salmon fillets (about 6 ounces each)
Preheat the oven to 400°F. Whisk together the crème fraîche, wine, and mustards. Set aside.
Tear off four large rectangles of aluminum foil, and four slightly smaller rectangles of parchment. Place the parchment on top of the foil. On each sheet of parchment, place a quarter of the asparagus and season with salt and pepper. On top of each pile of asparagus, place one piece of salmon, and season the fish with salt and pepper. Divide the mustard sauce among the four pieces of salmon, pouring it over the top. Finally, fold the packets of foil so they are sealed up tight with the parchment and fish within. Bake packets on a large rimmed baking sheet in a single layer until fish is cooked through, about 12 minutes. Open packets and serve.