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.
4 tablespoons mayonnaise
2 tablespoons coarse Dijon mustard
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon finely chopped garlic
1/2 teaspoon soy sauce
hot pepper sauce to taste
salt and white pepper to taste
2 (150g) wild salmon fillets
8 slender asparagus spears, trimmed
1 teaspoon vegetable oil
4 lemon wedges for garnish
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Method Prep:15min › Cook:8min › Extra time:23min › Ready in:46min
Preheat oven to 200 C / Gas 6.
Stir together mayonnaise, mustard, dill, tarragon, lemon juice, lemon zest, garlic and soy sauce; season to taste with hot sauce and salt and pepper. Sprinkle the salmon fillets with salt and pepper, then spread on all sides with the mayonnaise mixture; set aside.
Cut two 30 to 35cm squares from a roll of baking parchment. Fold each piece in half along the longer side and cut a half-heart shape away from the fold. Open the paper hearts and smear the top-side of each sheet with a little vegetable oil and place 4 asparagus spears onto one side. Place the salmon, skin-side down, on top of the asparagus spears.
Fold the parchment paper over the salmon (like closing a book). Roll the edges inwards to seal, leaving you with a secure packet. Place the packets onto a baking tray.
Bake in preheated oven until the parchment has turned golden brown and a kitchen thermometer inserted into the salmon reaches 52 degrees C, 6 to 10 minutes.
To serve, place unopened packets onto dinner plates accompanied by the lemon wedges. Use kitchen scissors to snip open the packets at the dinner table, to release the aroma the moment before eating!