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Salmon Poached in Parchment Paper

Poached salmon, baby red potatoes, and asparagus tips, seasoned with lemon, butter, and your favorite herbs.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4 sheets parchment paper 16 inches long
  • 2 lbs. fresh salmon fillet divided into 4 portions
  • 4 T. butter divided
  • 2 T. minced fresh herbs (basil, dill, tarragon or thyme) divided
  • Juice of 2 lemons
  • 1/2 lb. asparagus tips divided
  • 8 baby red potatoes divided, optional

Instructions

  • Heat oven to 450 degrees. Fold parchment pieces in half, open the fold and place one piece of salmon on bottom half, about 1 inch from the crease.
  • Top each fish portion with 1 tablespoon of butter, 1/2 tablespoon of herbs, then drizzle with lemon juice. Add asparagus tips and potatoes, if using. Enclose fish in parchment with a series of overlapping folds.
  • Place packets in a single layer on baking sheet. Bake for 6 to 10 minutes, depending on the thickness of the fish. When done the parchment paper will be puffed up and brown.