Best Salmon Asparagus And Leek In Parchment Recipes

Lemon-Tarragon Salmon Over Asparagus image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

20 asparagus spears, trimmed to 6 inches and halved lengthwise
4 large radishes, very thinly sliced
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
Coarse salt and freshly ground pepper
1 small red onion, thinly sliced
1/4 cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
3 tablespoons fresh tarragon
1 tablespoon plus 1 teaspoon extra-virgin olive oil

Steps:

Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.

Nutrition Facts : Calories 319 g, Cholesterol 88 g, Fat 16 g, Fiber 3 g, Protein 33 g, Sodium 350 g

Steamed Salmon and Asparagus in Parchment image

Provided by faerielyn

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs tiny new potatoes
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons unsalted butter
4 (6 ounce) salmon fillets
1 lb asparagus, trimmed and cut into 1-inch pieces
4 scallions, trimmed and sliced
4 tablespoons fresh tarragon leaves
1 tablespoon virgin olive oil
2 lemons, halved

Steps:

1. Preheat oven to 400°F.
2. Place a piece of parchment paper on a 13-by-12-inch baking sheet. Put the potatoes on the sheet and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Distribute the butter over the potatoes. Roast in top of oven for 45 to 50 minutes or until done.
3. Meanwhile, lay out 4 sheets of parchment (at least 13 by 13 inches) and place 1 fillet on each. Top with the asparagus, scallions, and tarragon. Drizzle with the oil and season with the remaining salt and pepper. Top each fillet with a lemon half, after first squeezing on the juice. Pull the sides of the paper over each fillet, folding several times to seal. Fold and twist the ends to form rectangular parcels. Place them on a sheet pan.
4. Bake on lower rack of over for 20 to 25 minutes while the potatoes finish cooking. Place a salmon parcel on each plate and cut open. Serve with the potatoes.
Tip.
Although it's not quite as attractive for presentation, you can use aluminum foil in place of the parchment paper.
Nutritional Information.
Calcium 79mg; Calories 541; Calories From Fat 46%; Carbohydrate 33g; Cholesterol 115mg; Fat 28g; Fiber 5g; Iron 3mg; Protein 39mg; Sat Fat 8g; Sodium 686mg.

Nutrition Facts : Calories 453.3, Fat 17.2, SaturatedFat 5.6, Cholesterol 92.7, Sodium 1048.8, Carbohydrate 35.9, Fiber 6.5, Sugar 4.8, Protein 41.2