Steamed Salmon with Asparagus in Parchment
2 salmon fillets, 5 ounces each, or 1 large fillet
1 tablespoon OLIVE & VINE extra virgin olive oil of your choice (see variations below)
1/8 teaspoon salt
1/8 teaspoon lemon pepper
4 -6 lemon slices
8 asparagus stalks
1 small shallot, sliced
1 tablespoon capers, drained and rinsed
1/2 teaspoon fresh chives, finely chopped
Preheat oven to 450F.
Place each salmon in the center of a 12 inch x 16 inch piece of parchment paper. Brush with olive oil and season with salt and pepper. Place two - three lemon slices on each fillet.
Add asparagus, shallot, caper and chives to top of each fillet.
Fold and crimp the long ends of the parchment paper until tightly sealed. Repeat with the short ends.
Place on a baking sheet and bake for 15 minutes. Remove from oven and allow to rest for 5 minutes before opening. Open slowly to avoid burning your hands from the hot steam.
Variations: Substitute an infused olive oil such as OLIVE & VINE Fernleaf Dill, Meyer Lemon, or Persian Lime. Experiment with adding fresh herbs such as dill or basil and substitute lime for lemon slices depending on which oil you use.
From Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar (cookbook is available in the store).