WILD SALMON, ASPARAGUS, AND SHIITAKES IN PARCHMENT
When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Christopher Forks
[email protected]This is the best salmon recipe I've ever tried. Thank you for sharing it!
zandy khumalo
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Leroy
[email protected]I love the way the parchment paper cooks the fish and vegetables. It keeps them moist and flavorful.
Annia Sigila
[email protected]This recipe is a great way to cook fish if you're short on time. It's quick and easy to make, and it's healthy too.
Simbarashe Nyamadzawo
[email protected]I've made this recipe with different types of fish and it's always delicious. I've used cod, tilapia, and halibut.
Wissal Elalioui
[email protected]This recipe is a great way to use up leftover salmon. I had some leftover salmon from a previous meal and I used it to make this dish.
Willardmilton Ruvengo
[email protected]I made this recipe for my husband and he loved it. He said it was the best salmon he's ever had.
luqman awadh
[email protected]This is a really easy recipe to follow. I'm a beginner cook and I was able to make it without any problems.
Brandy Williams
[email protected]I'm not a fan of fish, but I loved this recipe. The salmon was so moist and flavorful.
nicole gibson
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the asparagus and shiitakes.
Rb Alzadjali
[email protected]I've made this recipe several times and it's always a winner. I love the way the parchment paper cooks the salmon and vegetables.
Abdullah al Foyes
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Himu Akther
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
The bling Brothers
[email protected]I'm not a big fan of salmon, but this recipe changed my mind. The fish was moist and flaky, and the flavors of the asparagus and shiitakes really complemented it.
Jocelyn Armstrong
[email protected]OMG! This dish was a hit! The salmon was cooked to perfection and the asparagus and shiitakes were so flavorful. I will definitely be making this again.