Parchment Paper Baked Salmon with Asparagus Lemon and Dill
Ingredients
-
36-40
spears
asparagus
-
4-6
oz
thick salmon fillets
-
4
tbsp
extra-virgin olive oil
-
to taste
salt
-
to taste
pepper
-
8
sprigs
fresh dill
-
1
large
lemon
Instructions
- Preheat the oven to 400°F.
- Place a large rectangular piece of parchment paper on your work surface.
- Arrange 8 to 10 asparagus spears in the center of the parchment paper.
- Lay a salmon fillet over the asparagus, drizzle with olive oil, season with salt and pepper, and top with lemon slices and dill fronds.
- Fold the parchment paper over the salmon and seal the edges by making overlapping folds.
- Repeat the process for the remaining ingredients, creating multiple pouches.
- Place the pouches on a baking sheet and bake for 10 to 12 minutes.
- Remove from the oven and let sit for 5 minutes before carefully cutting open the parchment.
- Garnish with fresh dill and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
401
Total fat
25g
Total carbohydrates
8g
Total protein
37g
Sodium
78mg
Cholesterol
93mg
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