Lemon-Tarragon Salmon over Asparagus - Northern Michigan's News Leader

Lemon-Tarragon Salmon over Asparagus

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20 spears Asparagus (trimmed to 6 inches and halved lengthwise)
4 Radishes (sliced thinly)
4 fillets Salmon (5 oz each)
  Coarse salt and freshly ground pepper
1 Red onion (thinly sliced)
1/4 cup Lemon zest
1 tsp Fresh lemon juice
3 tbs Fresh tarragon
1 tbs Extra virgin olive oil
Preheat oven to 400 degrees. Cut out four 12 x 17 inch pieces of parchment; fold each in half crosswise for 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 of salt and some pepper.

Toss together onion, zest, tarragon, 2 teaspoon oil, 1/2 teaspoon salt, and juice; 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 11-12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle with remaining 2 teaspoon oil.