Raymond Hom
Recipe

Wild Salmon, Asparagus, and Shiitakes in Parchment

Prep: 25 mins
Total: 35 mins
Serves 4

Directions

  • 1Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss mushrooms, asparagus, and scallions with oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.
  • 2Remove asparagus from mixture and divide evenly among parchment pieces, creating a bed of spears on 1 side of crease. Top each with 1 piece of fish, then with mushroom mixture. Drizzle each serving with 1 tablespoon water. To close, fold parchment pieces over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets.
  • 3Bake packets on 2 baking sheets 9 minutes. Carefully cut open packets with kitchen shears (steam will be released). Serve fish, asparagus, and mushrooms with lemon wedges for squeezing.

Ingredients

  • 8 ounces shiitake mushrooms, trimmed and thinly sliced
  • 8 ounces medium asparagus (about 1/2 bunch), trimmed and halved lengthwise
  • 4 scallions, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • Zest of 1 lemon, plus lemon wedges for serving
  • Coarse salt and freshly ground pepper
  • 1/4 cup water
  • 4 skinless wild-salmon fillets (5 ounces and 1 inch thick each)

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