Tasty Recipes

Ingredients: 

- 6 – 8 oz. portions of salmon, skinless

- 5 Yukon Gold potatoes, scrubbed and sliced into 1/8” thick slices

- 1 bunch asparagus, rinsed and trimmed

- 2 lemons, cut into 1⁄4” thick slices and halved

- Salt and pepper

- 6 sheets of parchment paper (around 15 x 18”)

 

Compound butter:

- 1⁄2 C unsalted butter, softened 1⁄4 C Italian parsley, minced

- 1⁄4 C Kalamata olives, minced 4 cloves garlic, minced

- 2 tsp dried dill

- 1 tsp peppercorns, cracked 1⁄4 tsp sea salt

 

Directions:

Preheat oven to 425°. Make the compound butter by combining all the ingredients in a small mixing bowl and mixing well with a fork until evenly combined and distributed. Set aside. Lay one sheet of parchment paper on flat work surface and arrange potato slices in the middle of the bottom half of the parchment. Aim for the potato base layer to be about 10” wide and 5” tall, with the potato slices barely overlapping each other. Sprinkle the potatoes with salt and pepper. Place 4-5 asparagus spears atop the potato base. Place a salmon portion atop the asparagus. Sprinkle the salmon with salt and pepper and then evenly spread 1 TBSP of the compound butter atop the salmon portion. Place 3 halved lemon slices atop the compound butter. Fold the parchment paper over the salmon and beginning on the left side, fold the paper over 1⁄4”. Continue folding and pressing the seam down with your finger until you reach the row of potatoes. Fold across the entire packet until you are left with a fully sealed rectangle of parchment. Press down any seams that appear to be unrolling. Carefully place the salmon packet on a baking sheet. (If needed, you can now refrigerate the packet for up to 4 hours.) Bake the salmon in parchment for 15 minutes. Remove from the oven and let rest for 3 minutes. Serve on individual plates and allow each person to unwrap their parchment.