Salmon in a Parchment Pouch

Serves 4
1/2 pound organic asparagus, thinly sliced diagonally
1 organic leek, white and pale-green parts only, thinly sliced and rinsed
2 tbsp. organic olive oil
Coarse sea salt and organic ground black pepper
2-4 parchment cooking bags
4 skinless salmon or steelhead trout fillets (each about 5 ounces and 1-inch thick)
1/4 cup packed organic dill and flat leaf parsley, for serving
Organic lemon wedges, for serving


  1. Preheat oven to 400 degrees F with racks in upper and lower thirds.
  2. Toss asparagus and leeks with olive oil in a bowl. Season with salt and pepper.
  3. Season fish with salt and pepper. Place fish in parchment bags on a baking sheet. Top fish with asparagus mixture, divided evenly. Fold open end of parchment bags over twice and firmly crease.
  4. Bake for 10 minutes for medium-rare, or until desired doneness is achieved. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve topped with herbs and squeezed with lemon wedges.

Nutrition information provided by Scripps
Salmon In Parchment Nutrition