Salmon and Asparagus Gremolata

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- Prep time
- 15 min
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- Cook time
- 10 min
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- Servings
- 2 Servings
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- Serving size
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1 packet
Ingredients
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nonstick cooking spray
- 1
- 1
-
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salmon fillet with skin (cut into 2 servings)
- 8 oz
- 227 g
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shallot (thinly sliced)
- 1
- 1
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black pepper
- 1 pinch
- 1 ml
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asparagus spears (Trimmed and cut into 1-inch pieces)
- 8
- 8
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fresh parsley
- 1/4 cup
- 1/4 cup
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garlic
- 1/2 clove
- 1/2 clove
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lemon zest
- 3/4 tsp
- 3/4 tsp
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Directions
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Preheat oven to 425 degrees F
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Cut off a 15 x 10-inch sheet of cooking parchment and fold in half to for a 7.5 x 10-inch rectangle. Starting at the bottom of the fold, cut into a half-heart shape. Open and spray with cooking spray. Repeat with a second sheet. Place one filet of salmon skin side down centered on half of each parchment heart. Top each filet with half of the shallots, pepper, and asparagus.
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Fold the other heart halves over the fish and asparagus. Seal each packet by forming a small fold at the top of the heart and continuing to fold the edge until reaching the bottom. Twist the point to shut tightly. Place the sealed packets on a baking sheet, and bake for 10 minutes.
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Meanwhile, make the gremolata: finely chop the parsley and garlic together. Add the lemon zest, and continue chopping until well blended.
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Remove the parchment packets from the oven. Let stand for 3 minutes. Being careful to prevent steam burns, cut an X in the center of each packet. Test to be sure the salmon flakes easily when tested with a fork. If necessary, return the packets to the oven for 1 to 2 minutes to finish cooking.
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Transfer packets to a plate and open the rest of the way. Sprinkle each with 2 teaspoons of gremolata.