Looking for a way to spice up your easy dinner game? @ifyoucare_usa, @thefeedfeed & I have got you covered! I’ve teamed up with them to share these #vegan SALMON EN PAPILLOTE WITH ASPARAGUS AND PESTO BUTTER, & they are beyond delicious, are so easy to throw together, and the clean-up takes only minutes! What more could you want?!
Cooking something “en papillote” means to cook in parchment paper. This is a super easy way to steam things in the oven and you can throw almost anything inside that little parchment pouch! Before I was vegan, I had only eaten it with fish so I wanted to create a vegan salmon since it’s pretty rare and wow did it not disappoint! The pesto butter and asparagus really compliment it so well too.
As a chef, y’all know I truly care about the quality of the products/ingredients I use… even when it comes to parchment paper. The #ifyoucare parchment paper is the highest quality I’ve come across, it holds up so well while cooking, and makes me feel so good I’m using the cleanest possible product I can with my food. Plus, it makes cleaning up so easy! Just toss out the parchment paper and your pan is like it was never used! This dish is great for an easy weeknight meal, you can prep the salmon & pesto butter in advance & then all you have to do is throw everything in the parchment pouch and bake! It truly couldn’t get much easier than that!
What’s your favorite @ifyoucare_usa product? Let me know! I can’t wait to see your recreations of this amazing recipe, as always you can find it here or here on the https://thefeedfeed.com/plvntfood/salmon-style-tofu-en-papillote-with-asparagus-and-pesto-butter #ifyoucare #feedfeed #plvntfood #vegan #sponsored #sheetpandinners
Salmon en Papillote with Asparagus & Pesto Butter
Ingredients
Pesto Butter:
- 2 cups fresh basil leaves only
- 2 tbsp pine nuts
- 2 tbsp nutritional yeast
- Juice of half a lemon
- ¼ tsp sea salt
- 1 tsp black pepper
- ½ cup extra virgin olive oil
- 2 cups vegan butter room temperature
Salmon:
- 2 blocks extra firm tofu drained and pressed
- 2 cups vegetable broth
- ½ cup rice vinegar
- 1 sheet of nori
- 2 tbsp sea salt
- 2 tbsp soy sauce
- 1 tbsp kelp powder
- ¾ tbsp beet powder
- ¾ tsp turmeric powder
Other Ingredients:
- 1 bunch green asparagus washed and trimmed
- If You Care Parchement Paper
- Lemon Wedges
- Flaky sea salt
- Arugula tossed with extra virgin olive oil, lemon juice, salt, and pepper
Instructions
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For the pesto butter, add all of your ingredients to a food processor besides your butter and process until smooth. Add to your softened butter and mix well to combine. Place in the fridge until ready to use.
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For the salmon, take your tofu and cut each block into a salmon filet shape, and score diagonally (be sure to not cut all the way through! Only about half way down the block). For your marinade, mix together all of the other ingredients (tearing up your nori sheet) in a container. Place your tofu in scored side down and cover. Allow to marinate up to 2 hours.
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For the parchment paper wrapping, take a piece of If You Care parchment paper about 18” long and fold in half. Cut it into an angular heart shape and re open. On one side of the fold, place half of your asparagus, top with a piece of salmon, season with salt and pepper, and then add however much pesto butter on top that you desire (I used about 3-4 tbsp per piece of salmon.
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Fold the other flap on top and start folding from one corner, all the way around in a half circle making sure to tuck in the edges.
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Place your parchment paper pouches onto a baking sheet, and place them in a preheated 425F oven for 20 minutes. Allow to rest for 5 minutes after taking out of the oven.
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Mix some arugula with just enough olive oil, lemon juice, salt, and pepper to coat, and plate that alongside your parchment paper pouch with some lemon wedges. Dig in & enjoy!
