1.Preheat oven to 400 degrees and places racks
in upper and lower thirds of oven.
2. Fold parchment in half crosswise to make a
crease and then lay flat unfolded.
3. Toss mushrooms, asparagus, and scallion in oil.
Sprinkle with zest, salt, and pepper.
4. Arrange asparagus evenly among parchment
paper. Placing them on one side of the crease.
Place fish on top. Then sprinkle remaining
mushrooms and scallions on top of fish. Drizzle 1
tbsp water on each. Fold parchment paper over
fish, creating a sealed bag.
5. Bake on 2 baking sheets for 9 minutes, then
remove. Carefully cut open bags and watch for
steam, it can burn you.
8 oz shiitake mushrooms, thinly sliced
8 oz asparagus, halved length-wise
4 scallions, thinly sliced
1/4 cup extra virgin olive oil
Zest of 1 lemon
4 lemon wedges for serving
Salt & pepper to taste
1/4 cup water
4 skinless, wild salmon fillets (about 5 oz
each and 1 inch thick)
4 12X17 inch pieces of parchment paper