Salmon and Spring Vegetables Baked in Paper


Talk about a pretty package. This salmon is all about its unique presentation, which also conveniently happens to be its cooking method. By wrapping the fish, along with a variety of vegetables and herbs, in a parchment pouch, you get a delicately steamed, perfectly moist result. This dish is also totally flexible: Vary the fish, vegetables, and herbs depending on your taste (or what you have in the refrigerator that day).

What you will need

Kosher salt and freshly ground black pepper

3 small carrots, peeled and cut into 1-inch pieces on the diagonal

3 Tbs. extra-virgin olive oil

6 salmon fillets (6 oz. each), skin removed

1 lemon, thinly sliced (12 slices total)

1 small bunch asparagus, cut into 1-inch pieces on the diagonal

1 cup sugar snap peas, strings removed

12 sprigs fresh tarragon

1⁄4 cup dry white wine, such as Sauvignon Blanc


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