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Lemony Parchment-Baked Salmon
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Description
Lemony Parchment-Baked Salmon with asparagus and shallots.
Ingredients
- 6 stalks Asparagus, Halved
- 1 whole Lemon, Zested
- 2 Tablespoons Olive Oil
- Salt And Pepper, to taste
- 4 ounces, weight Salmon, Skin Removed
- ½ whole Shallot, Slived
- 5 whole Lemon Slices
Preparation
Preheat oven to 400ºF.
Mix together asparagus, lemon zest, olive oil, salt and pepper in a large bowl.
Spread asparagus out in the center of the parchment paper. Place salmon over the asparagus, then top with shallots and lemon slices.
Seal the parchment and bake from 10-12 minutes. Carefully open the parchment paper after removing from the oven to allow steam to escape.
Enjoy!
Recipe adapted from Martha Stewart Magazine, May 2013.
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