Dill Salmon and Asparagus En Papillotte

20 4
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(10) 9 Reviews
Prep Time
Total Time


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  • Preheat oven to 450°F. Mix dressing, garlic and dill in shallow dish. Add salmon fillets; turn to coat. Cover and refrigerate 15 min. to marinate.
  • Drain salmon; discard marinade. Place 1 salmon fillet onto centre of each of 4 large sheets of parchment paper. Top each salmon fillet evenly with asparagus and 1 Tbsp. cream cheese product. Bring up sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
  • Bake 10 min. or until packets puff. To serve in parchment, place on dish, cut an "X" in top of each packet. Slightly pull back parchment and serve.


  • 4

Nutritional Information

Serving Size 4
Calories 268
% Daily Value
Total fat 17.5g
Saturated fat 5.2g
Cholesterol 70mg
Sodium 215mg
Carbohydrate 5.4g
Dietary fibre 1.2g
Protein 22.1g
Vitamin A 9 %DV
Vitamin C 18 %DV
Calcium 6 %DV
Iron 7 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • indiegurl |

    I've made this a few times. It is a family fave here, even to the older two kids who don't like cream cheese or asparagus. We cannot get enough! I have tried with herb and garlic cream cheese and did not like as much. Tonight I will try with roasted garlic cream cheese. I also always blanch my asparagus first so it is more tender.

  • BeaJBrown |

    I didn't have any creme cheese so substituted cheese whiz. I susspect it would be even better with creme cheese.

  • karensean |

    Great dinner! Used Balsamic Vinagrette instead, loved all the flavours!