Salmon in Parchment - Shiitake & Aparagus

Salmon in Parchment - Shiitake & Aparagus

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    ounces shiitake mushrooms, trimmed and thinly sliced

  • 8

    ounces medium asparagus (about ½ bunch), trimmed and halved lengthwise

  • 4

    scallions, thinly sliced

  • ¼

    cup extra-virgin olive oil

  • Zest of 1 lemon, plus lemon wedges for serving

  • Coarse salt and freshly ground pepper

  • ¼

    cup water

  • 4

    skinless wild-salmon fillets (5 ounces and 1 inch thick each)

Directions

STEP 1 Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper. STEP 2 Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets. STEP 3 Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.


Nutrition

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