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
Fold the parchment paper over, start-
ing 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 cen-
ter rack in the oven, then remove and
unwrap or cut the top of the packet and
serve in the paper. Serve immediately.
3 thin slices of lemon
Thyme leaves
Kosher salt and black pepper
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 toma-
toes with fresh tarragon
• Artichoke hearts, peas and asparagus
with fresh chives
• Fresh spinach, cherry tomatoes, olives
and top everything with pesto
SPRING 2018
69