Lemon-Tarragon Salmon Over Asparagus

Prep Time:
10 mins
Total Time:
25 mins

Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus. To make this recipe for two, as seen on "The Martha Stewart Show," halve the ingredient quantities.


  • 20 asparagus spears, trimmed to 6 inches and halved lengthwise

  • 4 large radishes, very thinly sliced

  • 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)

  • Coarse salt and freshly ground pepper

  • 1 small red onion, thinly sliced

  • ¼ cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice

  • 3 tablespoons fresh tarragon

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil


  1. Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.

  2. Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.

  3. Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.

  4. Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.

    Raymond Hom
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