Salmon In Parchment Paper With Asparagus

A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a french cooking method known as en papillote. Serve with rice or fingerling potatoes. Preheat oven to 400ºf.

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In the parchment paper pouch layer the sliced potatoes salmon and asparagus.

Salmon in parchment paper with asparagus.

Drizzle with the oil and season with the remaining salt and pepper. Arrange half of the asparagus spears on the center of one piece of parchment paper and situate one salmon filet on top of the asparagus. To the side of salmon. Over many years of research studies show that people who regularly eat salmon have a lower risk of heart disease dementia and depression.

At the end tuck the final crease under the pouch to secure the seal. Season salmon and asparagus with salt and pepper. Sprinkle with lemon pepper seasoning and drizzle with white wine. Arrange lemon slices under the edges of the salmon.

Pull the sides of the paper over each fillet folding several times to seal. Fold the parchment paper over the salmon. At the end tuck the final crease under the pouch to secure the seal. Arrange salmon in the center of the pan and arrange asparagus around the sides of the pan.

Top with the asparagus scallions and tarragon. For maximum effect snip the packets open at the dinner table so the diner is presented with the wonderful concentrated aromas. Prepare the asparagus by cutting off the tough portion of the stems about 1 4 inch from the bottom. Starting with one of the small ends fold the paper over in 1 2 inch increments until you reach the salmon.

To make this baked salmon and asparagus in parchment you ll first need to prepare a parchment paper pouch. Place a salmon fillet over the asparagus drizzle with a little bit of olive oil season with salt and pepper then top with 3 slices of lemon and a couple of dill fronds. Salmon and asparagus baked in parchment paper in individual packets. Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge.

Line a large baking sheet lined with parchment paper and lightly grease with cooking spray. Place a salmon filet on top of the asparagus and sprinkle with sea salt and black pepper. Cut two pieces of parchment paper the size of a baking sheet. Drizzle the salmon with one tablespoon of the olive oil and sprinkle with 1 2 teaspoon of the stone house seasoning.

To prepare packages place 3 lemon slices in the center of each parchment sheet and top with salmon. Top each fillet with a lemon half after first squeezing on the juice. Not to mention that it is packed with a variety of other nutrients including vitamin d vitamin b and potassium. Place a salmon fillet over the asparagus drizzle with a little bit of olive oil season with salt and pepper then top with 3 slices of lemon and a couple of dill fronds.

Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge. Then combine the softened butter dill shallot and garlic in a small bowl. Place 2 tablespoons of the compound butter in the center of each filet.

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