Salmon In Parchment Paper With Asparagus

Starting with one of the small ends fold the paper over in 1 2 inch increments until you reach the salmon.

Salmon in parchment paper with asparagus.

Place 2 tablespoons of the compound butter in the center of each filet. Drizzle with the oil and season with the remaining salt and pepper. Salmon and asparagus baked in parchment paper in individual packets. Season salmon and asparagus with salt and pepper.

Top with the asparagus scallions and tarragon. Arrange lemon slices under the edges of the salmon. Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge. 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. Top each fillet with a lemon half after first squeezing on the juice. Pull the sides of the paper over each fillet folding several times to seal. Then combine the softened butter dill shallot and garlic in a small bowl.

Preheat oven to 400ºf. To the side of salmon. Drizzle the salmon with one tablespoon of the olive oil and sprinkle with 1 2 teaspoon of the stone house seasoning. Over many years of research studies show that people who regularly eat salmon have a lower risk of heart disease dementia and depression.

A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a french cooking method known as en papillote. Cut two pieces of parchment paper the size of a baking sheet. Sprinkle with lemon pepper seasoning and drizzle with white wine. Arrange salmon in the center of the pan and arrange asparagus around the sides of the pan.

Place a salmon filet on top of the asparagus and sprinkle with sea salt and black pepper. 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. 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.

Serve with rice or fingerling potatoes. At the end tuck the final crease under the pouch to secure the seal. Fold the parchment paper over the salmon. Line a large baking sheet lined with parchment paper and lightly grease with cooking spray.

At the end tuck the final crease under the pouch to secure the seal. Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge. 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.