Thai Salmon en Papillote

4.34 from 3 votes

This is such an easy dish to put together and it delivers big flavors. Feel free to add other fresh herbs here, like cilantro, if you like. A bit of cauliflower or kelp noodle rice is also a good addition to soak up the extra sauce. If you are not a fan of salmon, any fish can be substituted.

Course Main Course

Cuisine French, Thai

Keyword asparagus, curry, dairy-free, dinner, easy, egg-free, fast, fish, lunch, main, nut-free, salmon, seafood, Thai

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 469kcal

Author Jenny Ross

Ingredients

1 tablespoons Thai green curry paste
4 tablespoons coconut cream
1/4 teaspoon fish sauce optional
1 tablespoon coconut aminos
10 ounces asparagus
1 pound salmon 2 fillets
1/2 tablespoon lime juice 1 lime
1 green onion thinly sliced

Instructions

Preheat the oven to 350ºF.
Combine the curry, coconut milk, fish sauce, and coconut aminos in a small bowl and whisk to combine completely.
Cut 2 18x12-inch rectangles of foil and 2 sheets of parchment that are slightly smaller. Lay the parchment on top of the foil.
Place the asparagus on the center of the parchment and place the salmon on top. Pour over half the curry sauce and then repeat on the other packet. Fold the long sides up and crimp together at the top then do the same with the shorter sides, leaving enough room in the packet for the fish to steam.
Bake for 15 minutes, or until salmon is cooked through. Squeeze lime over and sprinkle with green onions before serving.

Nutrition