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Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 25 mins Servings: 4 md106767_0311_fish_asparagus.jpg
Ingredients Ingredient Checklist 20 asparagus spears, trimmed to 6 inches and halved lengthwise 4 large radishes, very thinly sliced 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick) Coarse salt and freshly ground pepper 1 small red onion, thinly sliced 1/4 cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice 3 tablespoons fresh tarragon 1 tablespoon plus 1 teaspoon extra-virgin olive oil
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 25 mins Servings: 4 md106767_0311_fish_asparagus.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 25 mins Servings: 4
Recipe Summary
prep: 10 mins total: 25 mins
Servings: 4
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Servings: 4
4
md106767_0311_fish_asparagus.jpg
md106767_0311_fish_asparagus.jpg
Ingredients
Ingredients
- 20 asparagus spears, trimmed to 6 inches and halved lengthwise 4 large radishes, very thinly sliced 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick) Coarse salt and freshly ground pepper 1 small red onion, thinly sliced 1/4 cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice 3 tablespoons fresh tarragon 1 tablespoon plus 1 teaspoon extra-virgin olive oil
Directions
Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.
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All Reviews for Lemon-Tarragon Salmon Over Asparagus
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon-Tarragon Salmon Over Asparagus
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
