Salmon & Asparagus en Papillote with Brown Rice

Name: Salmon & Asparagus en Papillote with Brown Rice
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 8 spears fresh asparagus, cut into 1-1/2 inch pieces; 118 milliliters green onions, chopped; 4 servings salt and ground black pepper to taste; 1 lemon, juice only; 1 lemon, thinly sliced; 4 teaspoons olive oil; 72 inches 12x of parchment paper; 454 grams salmon fillets

Salmon & Asparagus en Papillote with Brown Rice

Salmon & Asparagus en Papillote with Brown Rice might be a good recipe to expand your main course collection. One portion of this dish contains approximately 28g of protein, 12g of fat, and a total of 350 calories. This gluten free, dairy free, and pescatarian recipe serves 4. If you have x pieces of parchment paper, green onions, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon.

Ingredients you will need

Salmon

Lemon

Water

Sprinkle fillets with salt and black pepper.

Ingredients you will need

Salt And Pepper

Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper.

Ingredients you will need

Salmon Fillets

Equipment you will use

Baking Paper

Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears.

Ingredients you will need

Asparagus

Salmon

Lemon

Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.)

Ingredients you will need

Green Onions

Salmon

Lemon

Equipment you will use

Baking Paper

Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Baking Sheet

Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

Ingredients you will need

Asparagus

Salmon

Equipment you will use

Oven

Equipment

Oven

Baking Paper

Baking Sheet

Ingredients

Servings:

spears fresh asparagus, cut into 1-1/2 inch pieces 118milliliters

green onions, chopped 4servings

salt and ground black pepper to taste 1

lemon, juice only 1

lemon, thinly sliced 4teaspoons

olive oil 72inches

12x of parchment paper 454grams

salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.