About this recipe: Seasoned salmon fillets are bundled together with asparagus spears and baked in a parchment parcels. Allow guests to open their parcels at the table. Serve with salad, rice, potatoes or pasta.
I love salmon and am always looking for a new way to make it. My daughter & I made this together. This came out awesome. The salmon was very flavorful and the asparagus was done perfectly (not too hard or too soft). Really nice presentation if you have company over!! - 30 Apr 2007 (Review from Allrecipes US | Canada)
I loved the concept of this recipe. I made the sauce as directed. Before putting it on the fish, I added more mayo because I found the dijon too overpowering. I also increased the amount of tarragon and dill. My salmon filets were 8 oz and I kept them in the oven for 20 minutes. Because I needed to increase the cooking time, I steamed the asparagus separately from the salmon packets. Wonderful. I may just make it for Easter Dinner. I am hosting this year and my brother in law is a chef! This may be my chef worthy meal! - 07 Mar 2011 (Review from Allrecipes US | Canada)
Excellent way to cook salmon (or any type of fish really) as it stays moist from being steamed in the parchment packet. After reading reviews, I made 2 separate packets and cooked the fish in one and the asparagus in the other, totally divine and both were done to perfection. The only thing I left out of in the ingredient list was the soy sauce as I do not keep any in the house (never use it, too much sodium), and I can not see the difference a 1/2 tsp would be in the overall recipe anyway. Definitely a nice way to serve salmon, albiet with the mayo, one that shouldn't be served too often as the fat content is high...but a nice treat once in a while Thanks for the recipe Lizzie! - 06 Apr 2011 (Review from Allrecipes US | Canada)