Wild Salmon, Asparagus, and Shiitakes in Parchment
When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.
- Total Time:
- Servings: 4
Photography: Raymond Hom
Source: Martha Stewart Living, May 2013
- 8 ounces shiitake mushrooms, trimmed and thinly sliced
- 8 ounces medium asparagus (about 1/2 bunch), trimmed and halved lengthwise
- 4 scallions, thinly sliced
- 1/4 cup extra-virgin olive oil
- Zest of 1 lemon, plus lemon wedges for serving
- Coarse salt and freshly ground pepper
- 1/4 cup water
- 4 skinless wild-salmon fillets (5 ounces and 1 inch thick each)
Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.
Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.
Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.