Past Recipes
Salmon en Papillote

Salmon en Papillote with Spring Vegetables and Garlic-Herb Butter

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Recipe Details


If this dinner had a catchphrase, it would be “easy elegance.” The ease comes from the brilliant use of the sheet pan: Potatoes and asparagus roast on one side while salmon steams in a foil parcel on the other—a hands-free technique with super quick cleanup. A garlic and tarragon compound butter classes up the dish even more and adds extra punch. Once dolloped overtop, the butter melts into the fish and becomes the sauce for the entire plate.  


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 610
  • Protein 35g
  • Total Carb 35g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    4 packets
    unsalted butter
  • peanut potatoes
    8 ounces
    peanut potatoes
  • green beans
    8 ounces
    green beans
  • asparagus
    5 ounces
  • lemon
  • shallot
  • garlic
    1 clove
  • salmon
    10 ounces
  • tarragon
    1/8 ounce
  • chives
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Unwrap butter packets, place in a medium bowl, and set aside to soften at room temperature. Roughly chop tarragon leaves, discarding stems. Rinse remaining produce. Halve potatoes. Trim and discard ends of green beans. Trim and discard woody bottoms of asparagus, then cut crosswise into 1-inch pieces. Thinly slice chives. Thinly slice lemon. Peel shallot and mince. Mince garlic

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, toss potatoes, green beans, and asparagus with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible, and roast until beginning to soften, about 8 minutes (they will finish roasting with the fish). Remove from oven and set aside until Step 4.  

  3. Make papillote

    Make papillote

    While vegetables roast, place a large piece of foil on a clean, dry surface. Fold in half lengthwise to create a crease, then reopen. Pat salmon dry with paper towel, season all over with ½ teaspoon salt and pepper as desired, and arrange skin-side down on 1 side of crease. Top with lemon slices and drizzle over olive oil. Fold foil over salmon, bringing edges together. Tuck and crimp edges to create a tight seal.

  4. Roast salmon and vegetables

    Roast salmon and vegetables

    Once vegetables are softened, place papillote on a separate baking sheet and transfer to oven alongside vegetables. Roast until vegetables are tender and salmon is cooked through, about 12 minutes more. 

  5. Make garlic-herb butter

    Make garlic-herb butter

    While vegetables bake, add tarragon, chives, garlic, 1 tablespoon minced shallot, ⅛ teaspoon salt, and pepper as desired to bowl with softened butter and mash with a fork to combine. Set garlic-herb butter aside until ready to serve. Use remaining shallot in another recipe, like a vinaigrette or vegetable sauté. 

  6. Plate salmon and vegetables

    Plate salmon and vegetables

    Use remaining downtime to set the table or relax with a glass of wine. Divide spring vegetables between serving plates. Carefully open papillote and remove and discard lemon slices. Serve salmon with vegetables. Dollop garlic-herb butter over salmon and dig in! 

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