Wild Salmon, Asparagus, and Shiitakes in Parchment

107 Ratings
  • 5 29
  • 4 35
  • 3 31
  • 2 10
  • 1 2

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.

Martha Stewart Living, May 2013

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Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
35 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (3)

107 Ratings
  • 5 29
  • 4 35
  • 3 31
  • 2 10
  • 1 2
Martha Stewart Member
06/15/2018
Love this ! My family wants it all the time !
Martha Stewart Member
02/18/2014
This recipe is very good have made it twice. I cut what is called for in half (for two people) and still find I need to cook longer. I usually leave in for ~15 mins and that is for salmon that is about an inch thick and leaves it still all pink and flaky, but any less leaves the a little raw in the center and not in a good sushi type of way. :)
Martha Stewart Member
01/20/2014
This is one of my favorites to make since it is relatively simple, yet, when plated, looks like what you would get at a high-end restaurant. What I really like is cooking in the parchment paper. Why? First off your home will not smell fishy as is sometimes the case when grilling or sautéing on the stove top. Second is that plating is easy since everything is together in the parchment paper. Third, there are no pans to scrub. Finally, there is a great balance of satiating nutritional foods!
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