Salmon In Parchment Paper With Asparagus
Not to mention that it is packed with a variety of other nutrients including vitamin d vitamin b and potassium.
Salmon in parchment paper with asparagus. Prepare the asparagus by cutting off the tough portion of the stems about 1 4 inch from the bottom. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a french cooking method known as en papillote. Season salmon and asparagus with salt and pepper. 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.
To make this baked salmon and asparagus in parchment you ll first need to prepare a parchment paper pouch. Arrange lemon slices under the edges of the salmon. 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.
Drizzle the salmon with one tablespoon of the olive oil and sprinkle with 1 2 teaspoon of the stone house seasoning. At the end tuck the final crease under the pouch to secure the seal. Sprinkle with lemon pepper seasoning and drizzle with white wine. Top each fillet with a lemon half after first squeezing on the juice.
At the end tuck the final crease under the pouch to secure the seal. In the parchment paper pouch layer the sliced potatoes salmon and asparagus. Place a salmon filet on top of the asparagus and sprinkle with sea salt and black pepper. Arrange salmon in the center of the pan and arrange asparagus around the sides of the pan.
Top with the asparagus scallions and tarragon. Preheat oven to 400ºf. Salmon and asparagus baked in parchment paper in individual packets. Cut two pieces of parchment paper the size of a baking sheet.
Fold the parchment paper over the salmon. Then combine the softened butter dill shallot and garlic in a small bowl. For maximum effect snip the packets open at the dinner table so the diner is presented with the wonderful concentrated aromas. To the side of salmon.
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 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. Serve with rice or fingerling potatoes.
Over many years of research studies show that people who regularly eat salmon have a lower risk of heart disease dementia and depression. Pull the sides of the paper over each fillet folding several times to seal. Starting with one of the small ends fold the paper over in 1 2 inch increments until you reach the salmon.