Salmon and Spring Vegetables Baked in Paper

Salmon and Spring Vegetables Baked in Paper
Photo by Erin Kunkel

Ingredients

  • 1 small bunch asparagus, cut into 1-inch pieces on the diagonal
  • 1⁄4 cup dry white wine, such as Sauvignon Blanc
  • 12 sprigs fresh tarragon
  • Kosher salt and freshly ground black pepper
  • 1 cup sugar snap peas, strings removed
  • 3 small carrots, peeled and cut into 1-inch pieces on the diagonal
  • 3 Tbs. extra-virgin olive oil
  • + 2 more ingredients
    • 6 salmon fillets (6 oz. each), skin removed
    • 1 lemon, thinly sliced (12 slices total)

Bring a saucepan of salted water to a boil. Add the carrots and simmer for 3 minutes. Drain and set aside. Heat the oven to 400°F. Cut 6 pieces of parchment paper (or foil) in the shape of a heart, about 20 inches across at the widest part of the heart. Brush liberally with olive oil. Place one ...

View full recipe at Fine Cooking

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