Salmon en Papillote with Fennel, Asparagus, Lemon, and Dill

— The Method

How it comes together.

1. Step 01

   I start by heating the oven to 425°F and laying out four large sheets of parchment paper. I season the salmon with kosher salt and black pepper, then build a thin bed of fennel and asparagus just off center on each sheet so the fish sits slightly elevated and cooks evenly. A few lemon slices go underneath and over the top, and I drizzle everything lightly with olive oil. This vegetable base should look delicate, not crowded, because the steam needs room to circulate inside each parcel.

2. Step 02

   I fold each parchment sheet over the salmon and crimp the edges tightly into a half-moon packet, making sure there are no gaps where steam can escape. This seal matters because the trapped moisture is what keeps the salmon silky and prevents the vegetables from drying out. Once sealed, I place the packets on a sheet pan and roast them until they puff slightly and the fish feels just firm through the paper, about 16 to 18 minutes. When done properly, the parcels smell bright and herbal even before they are opened.

3. Step 03

   While the salmon cooks, I whisk together the lemon juice, zest, Dijon, honey, garlic, dill, olive oil, and flaky salt until the vinaigrette turns glossy and lightly thickened. I taste for balance here, because the dressing should be punchy enough to wake up the steamed fish without overwhelming it. The acidity should hit first, then soften into the roundness of olive oil and dill. This is what gives the finished dish its lift.

4. Step 04

   I bring the parcels straight to the table or open them just before plating so the aromatic steam releases at the right moment. I spoon the lemon-dill vinaigrette over the salmon and vegetables while they are still hot, letting the dressing mingle with the natural juices collected in the parchment. The fish should flake with almost no pressure, and the fennel should be tender but still holding shape. I serve it immediately, usually with crusty bread or a soft potato purée to catch every drop.