Steamed Salmon and Asparagus in Parchment
Katie
ingredients
- 1 1/2 pounds small new potatoes
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons cold, unsalted butter, diced
- 4 salmon fillets (6 ounces each)
- 1 pound asparagus, cut into 1 inch pieces
- 4 scallions, sliced
- 4 tablespoons chopped fresh tarragon
- 1 tablespoon extra virgin olive oil
- 2 lemons, halved
directions
- 1
Preheat oven to 400 degrees.
- 2
Rub butter on potatoes and sprinkle with salt and pepper. Put on a baking sheet, covered with parchment paper, and roast in oven for 45 to 50 minutes (on upper rack).
- 3
Lay out 4 sheets of parchment paper (13x13"). Place one fillet on top of each, then add asparagus, scallions, and tarragon. Drizzle with oil and remaining salt and pepper. Squeeze 1/2 lemon on each fillet and lay the lemon on top. Fold sides and then ends of the parchment paper together. Place on lower rack of oven for 25 minutes.
Source: Real Simple
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