Salmon in Parchment

"A very healthy and elegant entree from Dr. Weil. This recipe can easily be reduced or increased according to how many are dining. Be careful opening the pouch."
photo by a user photo by a user
Ready In:




  • Heat oven to 400°F
  • Cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of olive oil, salt and chopped fresh dill or parsley.
  • Rinse salmon filets and pat dry.
  • Spread Dijon mustard evenly over the top of each piece of fish.
  • Prepare the parchment: First, fold each piece of parchment in half; with scissors, cut the shape of half a heart from the folded side.
  • Open the heart shape and place 1/4 of the pasta on the center of each heart, top with a salmon fillet, and add one quarter of the vegetables.
  • Bring the sides of the heart over the fish and fold the edges together - starting at the top of the heart, overlapping the folded edge as you go; fold the tip several times to secure it.
  • Place the pouches in the middle of the hot oven and bake for 10 minutes.
  • Serve immediately in the sealed pouches, opening them just before eating.

Questions & Replies

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  1. I have been making this for years, I'm glad I checked to see if it was already posted. You can use any combination of vegetables you have on hand. Green beans are a good addition but will need tro be blanched first. Even sticks of cucumber are great, especially if you don't have zucchini. Artichoke hearts work well, too. It's a great, healthy, simple dish. Use foil if you don't have parchment.
  2. This was AMAZING! Big thanks to bluemoon downunder the lemon and garlic added so much to this dish. This was my first experiment with cooking in parchment, something I WILL be doing again. Really enjoyed the spaghetti as a base. Despite the prep-I will be making this one again, thanks for posting!
  3. DH cooked this for himself on a day that I got home late so the evidence and opportunity was well and truly gone as far as a photo was concerned :) DH’s review is that this was nice but not too special, that he would be perfectly happy to see it added to the family cookbook and that he would like to eat this every now and again : a little less often than a 4 or 5 star reviewed recipe. In the meantime he enjoyed his meal and liked trying out a new recipe on his own. Please see my rating system, a 3 star rating from me DOESN’T mean that this is in any way a bad recipe, so a lovely 3 stars. Thanks !!!
  4. Tender, flavoursome and a very healthy way to cook the salmon. An excellent recipe for family meals or for dinner parties. I used aluminium foil, fresh dill, baby carrots, canned asparagus (because I'd forgotten to buy some fresh!) and I added 4 cloves of minced garlic (scattered evenly over the salmon pieces). I also added the juice from one lemon. You could make the recipe up to the end of step 7 earlier in the day, then place the salmon pouches in the oven just before you're ready to serve them. We love salmon, and we loved it cooked this way, and served with Crispy Garlic Lemon Potatoes Recipe #145705. Thanks for sharing this recipe, Kate.


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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