Last week, salmon patties. This week, parchment baked salmon. Hopefully I’ll be able to get past just one recipe a week, but after months with no fish, I’d say it’s not too bad of a start.
This recipe is a pretty standard parchment baked fish recipe, though somehow, I’m always surprised at how amazing the flavors turn out when I open the bag and just inhale the aroma. Yum!
Plus, it’s a totally easy one “pot” meal–and kitty approved!
I mixed asparagus, shallots, lemon zest, salt, pepper, and lots of good quality olive oil in a bowl. Then, I used this asparagus mixture as the first layer on the parchment paper.
I then topped the asparagus and shallots with a four ounce piece of salmon.
And then placed a few lemon slices from the lemon I had zested earlier on top.
Then just seal the parchment and bake at 400 degrees for about 10 minutes–so fast!
I will definitely be making a variation of this again next week!
Lemony Parchment Baked Salmon with Asparagus and Shallots
*Adapted from Martha Stewart Magazine, May 2013
4 ounces salmon (preferably wild Alaskan), skin removed
5-8 stalks asparagus, halved
2 tablespoons olive oil
1/2 shallot, sliced
zest of 1 lemon
4-5 lemon slices
salt, to taste
pepper, to taste
Pre-heat oven to 400 degrees.
Mix together asparagus, lemon zest, olive oil, salt and pepper in a large bowl.
Spread asparagus out in the center of the parchment paper.
Place salmon over the asparagus then top with lemon slices.
Seal the parchment and bake from 10-12 minutes.
Carefully open the parchment paper after removing from the oven to allow steam to escape.
Time: 15 minutes