This morning, we picked up two lovely salmon fillets from District Fishwife for dinner, and grabbed some asparagus at the grocery store. We didn’t have a plan, so I started searching my Eat Your Books account for recipes and came across this one for Salmon Baked in Parchment from Simply Recipes, and used it as a guide.
In each packet, I layered asparagus and thin slices of lemon, and threw some scallion, minced garlic, and a little salt over it. Then I set down the salmon, and squeezed half a lemon on top. I added a bit of dry vermouth, and shook a generous amount of Penzey’s Sunny Paris blend over it. More thinly sliced lemons and a few dots of butter went on top of that, along with a bit more salt.
The instructions for sealing up the packet worked very well for me – I didn’t read the directions for that piece, just followed the photos. The other was prepared and sealed up similarly, and they both went in the oven.
This turned out delicious! The fillets were big (1/2 lb each), so I used a lot of lemon (each got a lemon’s worth of slices, and half a lemon’s worth of juice) and the final dish was very lemony, which we like. If you’re not so much into lemony, you’ll want to cut that back.
I baked these at 350 for 20 minutes, and opened one to check. It didn’t look quite done, so they went back in for five more minutes. (Note: they won’t re-seal perfectly.) They maybe could have used a little longer, but I find it hard to tell. The asparagus was perfectly done – these were very thick spears, so I think thinner ones would be likely to overcook.
Overall this was super easy to prep and is definitely going into our rotation. The presentation is lovely – I took them out of the parchment to serve, since I knew we’d want to cut up the asparagus. (To do so neatly, set the packet on a plate, open it, rip off one half across the fold, and use a hard spatula to push it onto the plate as you pull the paper out.) I’m looking forward to trying this with leeks and other veggies this spring.