Step 4: Closing the papillotes and baking in the oven
Carefully close each papillote, making sure to seal the edges well, while leaving a slight space inside for steam to circulate. This trick allows for even cooking and preserves the tenderness of the salmon. Arrange the papillotes on a baking sheet and bake for 9 to 12 minutes, depending on the thickness of the salmon fillets. The enveloping heat of the oven will cook the fish to perfection and soften the asparagus without making it soggy.
Step 5: Presentation and tasting
Once cooked, remove the parcels from the oven and let them rest for one to two minutes before carefully opening them to avoid burning from the steam. Serve immediately, sprinkling fresh chopped parsley over the salmon and asparagus for an extra pop of color and freshness. Serve with a slice of lemon for an extra acidity that will further enhance the flavors.
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