Salmon and Asparagus En Papillote
This no-fuss, easy salmon recipe is baked in parchment paper to lock in citrus and asparagus flavors
- 1 1/2 cups hot tap water
- 1 cup pearl couscous
- 4 4-ounce skinless salmon portions
- 12 lemon slices
- 1/2 red onion (sliced into strips)
- 1 bunch asparagus
- extra virgin olive oil
- salt and pepper to taste
Preheat oven to 400 degrees.
Place couscous in medium mixing bowl and add hot tap water. Let sit for 10 minutes then drain.
To prepare packages, place 3 lemon slices in the center of each parchment sheet and top with salmon. To the side of salmon place 1/4th of the drained couscous. Top with 1/4th of the asparagus, followed by 1/4th of the onion slices. Drizzle with olive oil. Season with salt and pepper.
Fold each sheet in half, covering the food. Beginning at the top fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Be sure to press as you fold to seal the packets well, or steam will escape. Arrange packets on a baking sheet. Bake 14-15 minutes. To serve, cut open the packets and serve directly in the parchment on a plate, or if using aluminum foil remove fish, asparagus and couscous with a spatula onto a plate.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.