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Citrus Salmon en Papillote

Total Time

Prep: 20 min. Bake: 15 min.


6 servings

This salmon dish is so easy to make yet so delicious, elegant and impressive. —Dahlia Abrams, Detroit, Michigan


  • 6 orange slices
  • 6 lime slices
  • 6 salmon fillets (4 ounces each)
  • 1 pound fresh asparagus, trimmed and halved
  • Olive oil-flavored cooking spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 3 tablespoons lemon juice


  1. Preheat oven to 425°. Cut parchment or heavy-duty foil into six 15x10-in. pieces; fold in half. Arrange citrus slices on 1 side of each piece. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice.
  2. Fold parchment over fish; draw edges together and crimp with fingers to form tightly sealed packets. Place in baking pans.
  3. Bake until fish flakes easily with a fork, 12-15 minutes. Open packets carefully to allow steam to escape.

Nutrition Facts

1 packet: 224 calories, 13g fat (2g saturated fat), 57mg cholesterol, 261mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.