Steamed Salmon with Asparagus

I have to thank “The Chew” for this idea. I’ve been wanting to bake something in parchment for awhile, but really didn’t know where to begin. I saw a recipe a couple months ago in one of the episodes which gave me a place to start.

I’ve tried this several ways, with different herbs, and different veggies, but always with asparagus and salmon. There are so many possibilities!

Steamed Salmon and Asparagus

For each parchment packet you’ll need:

5 stalks asparagus

7 sugar snap peas

1 small carrot, thinly sliced on an angle

1 piece salmon

1/3 lemon, thinly sliced

fresh ginger, thinly sliced (opt)

marjoram

pepper

salt

2 Tbsp white wine

Pre-heat oven to 350.

Snap the ends off the asparagus and lay on the bottom of a large piece of parchment.

Lay the carrot slices on the asparagus, then the salmon. 

On top of the salmon, lay the lemon slices, ginger, and snap peas. 

Sprinkle with salt, pepper, and marjoram.

Fold the parchment in half, and starting at the fold in one corner, fold in the edges until just a small opening at the last corner. 

Add the wine, and fold in the last bit of parchment so it’s all sealed.

Lay the packets on a baking sheet, and set the timer to bake at 350 for 20 minutes.

Serve by opening the top of the packet on a plate. The bottom of the parchment will be sodden with liquid and easily pull apart.

Veggies will still be crisp, and everything will be steaming hot. This can be served with steamed rice or potato.