Wanting to try something different with salmon, without getting to experimental so as not to throw off my beau (who has just recently acquired a taste for salmon), I was pleased to come across this method. I have been familiar with it for some time, but had yet to give it a try myself. Why didn’t I try this sooner?! It’s SO easy, quick and elegant! Versatile, too!
Time: 15 minutes Serves: 2
- 2 4 oz salmon fillets
- 2 slices navel orange
- 2 slices lime
- 2 tbsp chopped parsley
- splash lemon juice
- sea salt (I used Himalayan pink) and freshly ground pepper, to taste
- olive oil spray
- 1 small bunch thin asparagus, trimmed & halved.
How to make it
- Preheat oven to 425F.
- Cut two 12-inch pieces of parchment paper. Fold each in half and round out the corners with scissors. Unfold.
- Place asparagus pieces in center of trimmed paper. Spray with olive oil and season with salt & pepper. Top with salmon fillet, and spray with olive oil. Season with salt & pepper. Top with chopped parsley & a squeeze of lemon juice. Top with sliced citrus.
- Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packets on a baking sheet.
- Bake for 10-12 minutes.
- To serve, place packets onto serving plates and use scissors to cut an X in the center, being careful not to cut the food, or advise diners to very carefully unroll packets if not cut.