Categories: Clean
Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons cold unsalted butter, diced
- 4 salmon fillets (about 6 ounces each)
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 4 scallions, trimmed and sliced
- 4 tablespoons chopped fresh tarragon leaves
- 1 tablespoon extra-virgin olive oil
- 2 lemons, halved
Directions
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Preheat oven to 400° F.
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lay out 4 sheets of parchment (at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, scallions, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan.
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Bake on lower rack of over for 20 to 25 minutes. Place a salmon parcel on each plate and cut open.