Lemon-Tarragon Salmon Over Asparagus

By dtrumble

Ingredients

• 20 asparagus spears, trimmed to 6 inches and halved lengthwise
• 4 large radishes, very thinly sliced
• 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
• Coarse salt and freshly ground pepper
• 1 small red onion, thinly sliced
• 1/4 cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
• 3 tablespoons fresh tarragon
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil

Details

Servings 1
Preparation time 10mins
Cooking time 25mins
Adapted from marthastewart.com

Preparation

Step 1

Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus.To make this recipe for two, as seen on "The Martha Stewart Show," halve the ingredient quantities.

Directions

Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.

Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.

Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.

Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.

Source
Martha Stewart Living, March 2011