baked salmon pouches, aka cinderella

Time from start to finish: 30 minutes
Difficult level: easy peasy
Oh, life hacking.
These salmon pouches look and taste fancy, but making them requires zero skill or motivation. On any random Tuesday, this is precisely the kind of cooking I am in the mood for. I want to eat like a princess, without the Cinderella-esque amount of cleaning to do afterwards. Enter: salmon pouches.Your entire dinner is cooked in an aluminum or parchment paper pouch. It’s almost as easy as making a frozen dinner, but it’s not, you know, gross.

So this is love…. mmmmmmm…. so this is what makes life divine…. 

Here are the steps: hit a button (preheat oven), play food legos (stack foods on top of each other), stick in oven (stick in oven), and eat. To clean up: stick plates in the dishwasher, then pour yourself a glass of wine/water/bourbon/tea/whatever-floats-your-goat. You’re done!


  • Aluminum foil or parchment paper
  • Cookie sheet
  • Knife


  • 2 6 oz. pieces of salmon (wild caught is best)
  • 1 lemon, sliced
  • 1 package of broccolini or asparagus
  • 4 tbsp. butter* (replace butter with ghee for Whole30)
  • Sea salt, pepper


  1. Preheat oven to 400 degrees.
  2. Slice your lemon, rinse your broccolini/asparagus and cut the ends off.
  3. On a large piece of aluminum foil or parchment paper, lay down half the broccolini/asparagus, alternating pieces so some of the florets are facing one way and some are facing the other way. Put the salmon on top of that. Lay 2-3 slices of lemon on top of the salmon. Put 2 tablespoons of butter on top of that. Sprinkle generously with sea salt and pepper. Fold the rest of the foil/paper over this stack, creating a sealed pouch. Repeat with the other half of the ingredients.
  4. Place the 2 pouches on a cookie sheet and place in the oven. After 25ish minutes, open one pouch and check the doneness of the salmon. Make it how you like it.
  5. Empty the contents of the pouch onto a plate. Or eat it straight. Do you booboo. Enjoy. 

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