This recipe is featured in our April 2018 Food + Entertaining article, A Spring Luncheon.
Perfect Parchment-Baked SalmonCourse: Main
½ Yukon Gold potato, very thinly sliced
8 stalks asparagus, trimmed, each stalk cut in half
1 tablespoon thinly sliced red onion
6 ounces center cut salmon fillet
2 teaspoons olive oil
3 thin slices of lemon
Kosher salt and black pepper
- Preheat oven to 375 degrees. Prepare a large oval of parchment paper and fold it in half.
- Place thinly sliced pieces of potato on the bottom half of the parchment. Add asparagus pieces and red onion slices. Drizzle with 1 teaspoon of olive oil and then sprinkle with kosher salt and a little fresh chopped parsley.
- Place salmon fillet on the vegetables. Drizzle salmon with the remaining teaspoon olive oil and sprinkle with kosher salt and black pepper. Top with lemon slices and thyme leaves.
- Fold the parchment paper over, starting at one corner, and pinch the edges over to close the packet. (When the edges are completely closed, it will look like a calzone!)
- Bake the fish for 14 minutes on the center rack in the oven, then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.
- Recipe from Heather Christo, The Pioneer Woman
- You can use any sides you want inside the packet with the salmon. We used seasonal potatoes and asparagus for this recipe, but some other favorites are fresh corn, onions and cherry tomatoes with fresh tarragon, artichoke hearts, peas and asparagus with fresh chives, and fresh spinach, cherry tomatoes, olives and top everything with pesto