For a healthy and delicious meal, look no further than this recipe for wild salmon, asparagus, and shiitakes cooked in parchment. This simple yet flavorful dish is packed with nutrients and can be prepared in just a few easy steps. The wild salmon provides a rich source of omega-3 fatty acids, while the asparagus and shiitakes add color, texture, and essential vitamins and minerals. Cooking the ingredients in parchment helps to preserve their natural flavors and creates a moist, tender result.
Check out the recipes below so you can choose the best recipe for yourself!
WILD SALMON, ASPARAGUS, AND SHIITAKES IN PARCHMENT
When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.
- Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.
- Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.
FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE
Provided by Molly Stevens
Categories Fish Bake Low Carb Quick & Easy Low Cal Low Sodium Dinner Cod Halibut Asparagus Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
- Bake fish packets 17 minutes. Slide packets onto plates and serve.
SALMON, ASPARAGUS, AND LEEK IN PARCHMENT
Cooking fresh salmon en papillote (that is, in parchment) is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter -- and it's pretty much impossible to dry the salmon out with this cooking method.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
- Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
- Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.
SALT AND PEPPER SALMON WITH SHIITAKES AND LEEKS
Provided by Hans Rueffert
Time 21m
Yield 1 servings
Number Of Ingredients 7
Steps:
- Salmon is a really unique fish that we often take for granted. Everyone smothers it with heavy sauces or encrusts it with this and that...which is fine. But why not enjoy the fish for what it is from time to time? So, simply season the salmon fillet with a nice sprinkle of salt and coarse ground pepper, both sides. Rub the fillet with a small amount of olive oil. Grill or pan sear the salmon until just medium rare or medium, about 2 to 3 minutes per side. (The saying is, you don't cook salmon, you should merely threaten it!)
- In a skillet over high heat, heat the butter until nearly smoking. Add the shiitakes and leeks and cook on high heat until the edges just begin to brown, about 4 to 5 minutes. Season with salt and pepper.
- To serve, simply spoon the mushroom/leek mixture onto salmon. Serve with a side of spinach spaetzle and a simple red pepper compound butter.
WILD SALMON WITH ROSEMARY SWEET POTATOES AND LEMON ASPARAGUS
Make and share this Wild Salmon With Rosemary Sweet Potatoes and Lemon Asparagus recipe from Food.com.
Provided by HoosierBuckeye
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan.
- Wash the sweet potatoes. Slice the potatoes and onions 1/4-inch thick.Put sweet potatoes and onions on the baking sheet in a single layer.Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
- Meanwhile, mix the garlic,mustard, lemon juice, and rosemary to make a paste and set aside.
- Remove the sweet potatoes and onions from oven (keep in the baking pan). Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.
- Return the pan to oven and roast for 12 minutes. Salmon is done when the flesh flakes with gentle pressure.
PARCHMENT SALMON PACKAGES WITH ASPARAGUS
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.
Provided by Lizzie Mac
Categories French Recipes
Time 23m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
- Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
- Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
- Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
- To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!
Nutrition Facts : Calories 523 calories, Carbohydrate 11.6 g, Cholesterol 94.2 mg, Fat 39.8 g, Fiber 3.1 g, Protein 31.1 g, SaturatedFat 6.8 g, Sodium 721.6 mg, Sugar 1.9 g
BROILED SALMON WITH ASPARAGUS AND SHIITAKE MUSHROOMS
If using farmed salmon, broil it for 4 to 5 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 4 inches from heating element. Stir together soy sauce, lemon juice, sugar, and ginger in a small bowl until sugar is dissolved.
- In a large straight-sided ovenproof skillet, toss asparagus and mushrooms with oil, season lightly with salt and pepper, and spread in an even layer. Broil 5 minutes. Add soy-sauce mixture, stir to coat, and broil 3 minutes more.
- Add salmon, sprinkle with salt, and drizzle with oil and some sauce from pan. Broil 2 to 3 minutes more (for medium-rare). Serve, with lemon wedges.
GREEK SHEET PAN SALMON AND ASPARAGUS
This Greek-inspired one-pan meal is simple to make and perfect for busy weeknights. Guests will love this too! Serve with a side of rice, if desired. I prefer to use thick center-cut pieces of salmon, as they tend to remain more moist.
Provided by France C
Categories Sheet Pan Dinners
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.
- Stir together olive oil, lemon juice, and Greek seasoning in a small bowl. Combine feta cheese and olives in a second bowl.
- Brush half the oil mixture over salmon and drizzle the remainder over the asparagus.
- Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes, depending on thickness of the salmon. Sprinkle salmon with feta mixture during the last 5 minutes of cooking.
Nutrition Facts : Calories 475.6 calories, Carbohydrate 6.6 g, Cholesterol 114.5 mg, Fat 32.6 g, Fiber 2.6 g, Protein 38.8 g, SaturatedFat 7.6 g, Sodium 778.9 mg
PARCHMENT SALMON PACKAGES WITH ASPARAGUS
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.
Provided by Lizzie Mac
Categories French Recipes
Time 23m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
- Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
- Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
- Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
- To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!
Nutrition Facts : Calories 523 calories, Carbohydrate 11.6 g, Cholesterol 94.2 mg, Fat 39.8 g, Fiber 3.1 g, Protein 31.1 g, SaturatedFat 6.8 g, Sodium 721.6 mg, Sugar 1.9 g
PARCHMENT SALMON PACKAGES WITH ASPARAGUS
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.
Provided by Lizzie Mac
Categories French Recipes
Time 23m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
- Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
- Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
- Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
- To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!
Nutrition Facts : Calories 523 calories, Carbohydrate 11.6 g, Cholesterol 94.2 mg, Fat 39.8 g, Fiber 3.1 g, Protein 31.1 g, SaturatedFat 6.8 g, Sodium 721.6 mg, Sugar 1.9 g
PARCHMENT SALMON PACKAGES WITH ASPARAGUS
These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.
Provided by Lizzie Mac
Categories French Recipes
Time 23m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic, and soy sauce; season to taste with hot sauce, and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
- Cut two 12 to 14-inch squares from a roll of parchment paper. Fold each piece in half along the longer side and cut a half-heart shape away from the fold, just like you did in elementary school to make valentines. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil, and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
- Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking sheet.
- Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 125 degrees F (52 degrees C), 6 to 10 minutes.
- To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen shears to snip open the packets at the dinner table, to release the aroma the moment before eating!
Nutrition Facts : Calories 523 calories, Carbohydrate 11.6 g, Cholesterol 94.2 mg, Fat 39.8 g, Fiber 3.1 g, Protein 31.1 g, SaturatedFat 6.8 g, Sodium 721.6 mg, Sugar 1.9 g
STEAMED SALMON AND ASPARAGUS IN PARCHMENT
Make and share this Steamed Salmon and Asparagus in Parchment recipe from Food.com.
Provided by faerielyn
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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
FISH FILLETS IN PARCHMENT WITH ASPARAGUS & ORANGE
This is a light and healthy recipe from Molly Stevens, printed in "Bon Appétit Magazine" (April 2008). In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets. Feel free to tweak it to your preferences (substituting dill for tarragon, adding some garlic, etc). I like to add orange zest for more flavour. Recipe uses 4 15x15-inch squares parchment paper.
Provided by blucoat
Categories Lunch/Snacks
Time 32m
Yield 4 fillets
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. (Can be made 4 hours ahead. Chill.).
- Bake fish packets 17 minutes. Slide packets onto plates and serve.
POACHED SALMON & ASPARAGUS WITH WILD GARLIC MAYONNAISE
Bake this fabulous fish dish en papillote for a smart, seasonal main course that looks spectacular when served at the table
Provided by Sarah Cook
Categories Dinner, Fish Course, Lunch, Main course
Time 1h
Number Of Ingredients 12
Steps:
- For the mayonnaise, bring a pan of water to the boil and have a bowl of iced water ready. Plunge the garlic leaves into the boiling water for 30 secs, then lift out with a slotted spoon and drop into the iced water - this helps to keep the green colour. Leave for a few mins, then pat dry and put in a mini food processor with the egg yolks and mustard. Pulse until finely chopped, then scrape into a big mixing bowl. Pour the oils into a jug.
- Whisk the yolks mixture with an electric whisk. Slowly add the oil, first a drip at a time, then in a steady, thin drizzle - the mixture should thicken and start to look like mayonnaise. If at any point it starts to look greasy, add 1 tbsp cold water and continue whisking until all the oil has been added and you have a thick mayonnaise. Add the vinegar and season with salt and white pepper. Lay cling film directly onto the surface of the mayonnaise so a skin doesn't form, then chill. Will keep for 3 days in the fridge.
- Heat oven to 180C/160C fan/gas 4. Put a large sheet of baking parchment in a large roasting tin and arrange the asparagus in a line that's long enough for the salmon to sit on. Season, put the salmon on top and scatter over the lemon zest. Thinly slice the remaining lemon and put the slices on top of the salmon with the butter. Pour over the lemon juice and season. Bring the sides of the parchment up and over the salmon and scrunch together to seal, creating a tent over the fish. Bake in the oven for 30 mins.
- Bring the roasting tin to the table, open the parcel, and serve with a bowl of wild garlic mayonnaise and some new potatoes on the side.
Nutrition Facts : Calories 550 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.4 milligram of sodium
SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS
I have been looking for recipes that contain Shiitake mushrooms. I discovered this recipe on Recipelink.com
Provided by Bev I Am
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
- Melt the butter in wok& add the shallots& ginger.
- Sauté until just tender.
- Add the asparagus& mushrooms.
- Season w/ salt& pepper& cook for 2 minutes.
- Add the vermouth& cover.
- Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
- Cook 1 more minute.
Tips:
- Choose fresh and high-quality ingredients. This will ensure that your dish is flavorful and delicious.
- Prepare the vegetables and salmon in advance. This will save you time when you're ready to cook.
- Use a parchment paper packet to cook the salmon and vegetables. This will help to keep them moist and prevent them from drying out.
- Cook the salmon and vegetables until they are tender. The salmon should be cooked through but still flaky, and the vegetables should be tender-crisp.
- Serve the salmon and vegetables immediately. They are best enjoyed hot out of the oven.
Conclusion:
This recipe for Wild Salmon, Asparagus, and Shiitakes in Parchment is a delicious and healthy way to cook salmon. The salmon is cooked through but still flaky, and the vegetables are tender-crisp. The parchment paper packet helps to keep the salmon and vegetables moist and flavorful. This dish is sure to be a hit with your family and friends.
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