FOOD + ENTERTAINING
PERFECT PARCHMENT-BAKED SALMON
1 serving
½ Yukon Gold potato, very thinly sliced
8 stalks asparagus, trimmed, each stalk cut in half
1 tablespoon thinly sliced red onion 6 ounces center cut salmon fillet 2 teaspoons olive oil 3 thin slices of lemon Thyme leaves Kosher salt and black pepper
Fold the parchment paper over, starting at one corner, and pinch the edges over to close the packet.( When the edges are completely closed, it will look like a calzone!)
Bake the fish for 14 minutes on the center rack in the oven, then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.
Recipe from Heather Christo, The Pioneer Woman
Preheat oven to 375 degrees. Prepare a large oval of parchment paper and fold it in half.
Place thinly sliced pieces of potato on the bottom half of the parchment. Add asparagus pieces and red onion slices. Drizzle with 1 teaspoon of olive oil and then sprinkle with kosher salt and a little fresh chopped parsley.
Place salmon fillet on the vegetables. Drizzle salmon with the remaining teaspoon olive oil and sprinkle with kosher salt and black pepper. Top with lemon slices and thyme leaves.
NOTE
You can use any sides you want inside the packet with the salmon. We used seasonal potatoes and asparagus for this recipe, but here are some of other favorites:
• Fresh corn, onions, and cherry tomatoes with fresh tarragon
• Artichoke hearts, peas, and asparagus with fresh chives
• Fresh spinach, cherry tomatoes, olives, and top everything with pesto
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