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 Tbs. extra-virgin olive oil
  • 1 lemon, thinly sliced (12 slices total)
  • + 2 more ingredients
    • 3 small carrots, peeled and cut into 1-inch pieces on the diagonal
    • 6 salmon fillets (6 oz. each), skin removed

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network