Description
Moist, delicious, almost fool-proof salmon. This salmon is wrapped in parchment paper and steamed in the oven. No fishy taste in your mouth, no fishy smell in your house. Just a delicious meal.
Ingredients
- 4 (4 ounce) salmon fillets
- 1 lemon, juice only
- salt and ground black pepper to taste
- 4 12×18-inch pieces of parchment paper
- 1 lemon, thinly sliced
- ½ cup green onions, chopped
- 8 spears fresh asparagus, cut into 1-1/2 inch pieces
- 4 teaspoons olive oil
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse salmon fillets in cold water
- place onto a plate
- and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
- Fold a piece of parchment paper in half crosswise
- and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon
- and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices
- and fold the parchment paper over the salmon. Fold the edges of the paper over several times
- all around the open edges
- to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet
- and brush the tops of each packet with about 1 teaspoon of olive oil.
- Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky
- 20 to 25 minutes. To serve
- place a packet onto a plate
- and cut open the paper to release the aroma.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4