Steamed Salmon and Asparagus in Parchment

Steamed Salmon and Asparagus in Parchment
James Baigrie
Cook this entire meal in a parchment package in the oven for a no-fuss, minimal-cleanup dinner.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
60
minutes

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 (about 6 ounces each)
1
pound
asparagus, trimmed and cut into 1-inch pieces
4 scallions, trimmed and sliced
4
tablespoons
chopped fresh tarragon leaves
1
tablespoon
extra-virgin olive oil
2 lemons, halved

Directions

  1. Preheat oven to 400° F.
  2. Place a piece of parchment paper on a 13-by-12-inch baking sheet. Put the potatoes on the sheet and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Distribute the butter over the potatoes. Roast in top of oven for 45 to 50 minutes or until done.
  3. Meanwhile, lay out 4 sheets of parchment (at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, scallions, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan.
  4. Bake on lower rack of over for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.
Susie Theodorou
March 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Calcium 79 mg
  • Carbohydrate 33 g
  • Cholesterol 115 mg
  • Fat 28 g
  • Fiber 5 g
  • Iron 3 mg
  • Protein 39 mg
  • Sat Fat 8 g
  • Sodium 686 mg
What does this mean? See Nutrition 101.