This recipe cooks wild salmon, fresh asparagus, and earthy shiitake mushrooms all at the same time in packets made of parchment paper. The parchment paper steams the food, keeping the moisture and flavor inside. This makes a seafood dish that is tender and full of flavor.
Ingredients: 4 wild salmon fillets 6 ounces each. 1 bunch asparagus, trimmed. 8 ounces shiitake mushrooms, sliced. 4 cloves garlic, minced. 4 tablespoons olive oil. Salt and pepper to taste. 4 slices lemon. 4 sprigs fresh thyme.
Instructions: Turn on the oven and heat it up to 400F 200C. Cut four large pieces of parchment paper, each about 12 inches by 18 inches. On each sheet of parchment paper, spread out the asparagus and shiitake mushrooms in an even way. On top of each pile of vegetables, put a salmon fillet. Place one tablespoon of olive oil on top of each salmon fillet. Then, add minced garlic, salt, and pepper. Put a thyme sprig and a slice of lemon on top of each salmon fillet. Place the salmon and vegetables on the parchment paper. Fold the paper over them and crimp the edges together to make a seal. Put the packets on a baking sheet and heat the oven to 400F. Bake for 15 to 20 minutes, or until the vegetables are soft and the salmon is cooked through. Open the parchment paper packets slowly watch out for steam and serve the salmon and vegetables while they are still hot.
Prep Time: 15 minutes
Cook Time: 20 minutes
Exposicion Proyecto Maxma