Salmon en Papillote

From the Pioneer Woman

Ingredients

• 1/2 Yukon Gold Potato, Very Thinly Sliced
• 8 stalks Asparagus, Trimmed, Each Stalk Cut In Half
• 1 Tablespoon Thinly Sliced Red Onion
• 6 ounces, weight Center Cut Salmon Fillet
• 2 teaspoons Olive Oil
  
• 3 slices (thin) Lemon
• Kosher Salt, Black Pepper, Thyme, and Dill
• Fresh Parsley

Instructions

Preheat oven to 375ºF. Prepare a large oval of parchment paper and fold it in half.

Place thinly sliced pieces of potato on the bottom half of the parchment. Add asparagus pieces and red onion slices. Drizzle 1 teaspoon of olive oil and then sprinkle with seasonings and a little fresh chopped parsley.

Place salmon fillet on the vegetables. Drizzle salmon with the remaining teaspoon olive oil and sprinkle with seasonings. Top with lemon slices and thyme leaves.

Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone!

Bake the packet on a tray on the center rack in the oven. Cook for 14 - 18 minutes or until the vegetables are tender and the salmon is cooked through. Remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.

Note:
Other delicious pairings include
    Fresh corn, onions, and cherry tomatoes with fresh tarragon
    Artichoke hearts, peas, and asparagus with fresh chives
    Fresh spinach, cherry tomatoes, olives, and topped with pesto