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
PUBLISHER ’ S PICKS 2024 21