Ingredients
- 6 trimmed asparagus stalks
- 4-6 slices red onion – delicious!
- 2 salmon fillets
- Olive oil
- 6 thinly cut lemon slices
- Salt and pepper
- 4 sprigs fresh thyme
- 2 teaspoon white wine
- 4 teaspoons dark brown sugar
- Parchment paper and foil
For the lemon butter sauce:
- A little white wine
- 2 shallot
- A little butter cut up
- Dollop of cream
- 1 lemon, juice and zest (wash the peel!)
To make the lemon butter sauce:
- In a small saucepan, combine the wine and the finely chopped shallot. Bring to a boil. Reduce temperature until the liquid reduces to two tablespoons.
- On a low heat, whisk in the butter slowly.
- Whisk in the cream, lemon juice and zest.
- Keep warm until needed!
To make the salmon:
- Preheat oven to 190°c and fold two parchment paper rectangles in half lengthwise.
- Place 3 stalks of asparagus then 2 onion slices in the middle, and near the fold of each parchment paper. Drizzle vegetables lightly with olive oil and sprinkle with salt and pepper.
- Place the salmon fillets on the vegetables and drizzle with olive oil. Season the salmon with salt and pepper.
- Lay the lemon slices and fresh thyme on the salmon. Drizzle each salmon with 1 teaspoon white wine.
- Sprinkle each salmon with 2 teaspoons brown sugar.
- Fold the parchment paper over the salmon and vegetables. Fold and seal the edges tightly. Brush the tops of the salmon packets with olive oil.
- Set the salmon packets on a baking sheet lined with foil and bake at 190°c, centre rack for 15-16 minutes. DO NOT OPEN.
- Carefully cut open the top off the parcel and serve in paper. Wam the lemon butter and drizzle it over the salmon – then serve immediately.
- Impress and have a good night!
Image credit to: https://www.thecookierookie.com/lemon-butter-salmon-parchment/
