Parchment Paper Baked Salmon with Asparagus Lemon and Dill
Adapted from The Healthy Foodie blog
I like this recipe in the spring when domestically-grown asparagus starts showing up in markets. It?s also nutrient-dense, low carb, and full of healthy fats. Look for wild caught salmon if you can. I purchase local, Native-caught Chinook or Sockeye Salmon.
- 36-40 asparagus spears, ends removed
- 4-6oz thick cut wild salmon filet, skin off (1 for each person you are serving)
- 4 tbsp extra-virgin olive oil
- salt and pepper to taste
- 8 fresh dill sprigs, plus more for garnish if desired
- 1 large lemon, sliced thinly
- Preheat your oven to 400°F and place a large rectangular piece of parchment paper on your work surface.
- Place about 8 to 10 asparagus spears in the center but slightly off to one side of the parchment paper.
- Place salmon fillet over the asparagus, drizzle with a little bit of olive oil, season with salt and pepper then top with 3 slices of lemon and a couple of dill fronds.
- Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge. At the end, tuck the final crease under the pouch to secure the seal. Repeat 3 more times with remaining ingredients. Place pouches on a baking sheet.
- Bake in the preheated oven for 10 to 12 minutes. Remove from oven, let sit for 5 minutes and then carefully cut open the parchment paper.
- Garnish with additional fresh dill and serve immediately.
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