Lemony Salmon Asparagus Packs

Lemony Salmon Asparagus Packs | The Blonde Buckeye

Is ‘lemony’ even a word?  That’s neither here nor there…  Lemony is about the best way to describe this salmon, because you know it’s gonna be fresh & you know it’s gonna be delicious.  As most of you can probably agree, overcooked salmon is bad bad bad.  It’s probably the reason why some people say “I don’t like salmon”.  It can scar you for life.  Now enter asparagus; one of my favorite vegetables.  They pair together perfectly.  And how easy is this prep?  You just literally put everything in some parchment paper, wrap it up & stick it in the oven.  Barely any dishes, it’s so healthy & good for you, & so so easy.

Lemony Salmon Asparagus Packs | The Blonde Buckeye

Lemony Salmon Asparagus Packs | The Blonde Buckeye

Lemony Salmon Asparagus Packs | The Blonde Buckeye

Lemony Salmon Asparagus Packs | The Blonde Buckeye

Lemony Salmon Asparagus Packs
 
Easy & healthy salmon parchment packs. Multiply this recipe for however many people you have.
Author:
Ingredients
  • 1 salmon fillet
  • about 10 spears asparagus (washed, dried & trimmed)
  • ½ a lemon (zested & juiced)
  • 2 tsp olive oil
  • salt & pepper
Instructions
  1. Preheat the oven to 400 degrees
  2. Cut a piece of parchment paper about 15" wide
  3. Fold it in half to make a crease, then lay it back out flat
  4. Toss asparagus with ½ of the lemon zest & olive oil
  5. Lay asparagus out flat on the paper next to the crease
  6. Place the salmon on the asparagus spears
  7. Drizzle with remainder of olive oil, lemon juice & zest
  8. Season with salt & pepper
  9. Top with lemon slices
  10. Fold parchment paper back where the crease is
  11. Close the open sides by pleating/ rolling the edges to make half-moon-shaped packs
  12. Place in a baking dish in case there are any leaks
  13. Bake for 18-20 minutes (19 seems to be perfect)
  14. Carefully unwrap the packs & put them on a plate to serve

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