Salmon en papillote
- 1/2 small uncooked onion(s), chopped
- 1 tsp lemon zest, grated
- 2 Tbsp fresh lemon juice
- 1 Tbsp capers, drained and chopped
- 3/4 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 16 oz uncooked farmed skinless salmon fillet(s), 4-ounces each
- 1 pound(s) uncooked asparagus, tough ends trimmed
- 3 medium plum tomato(es), seeded and chopped
- 2 cup(s) long grain cooked brown rice, hot
Preheat the oven to 450°F. Spray 4 (12 x 20-inch) sheets of foil with nonstick spray. Fold each sheet in half from one short end to mark the center line, then unfold the foil.
Combine the onion, lemon zest, juice, capers, 1⁄2 teaspoon of the salt, and 1⁄8 teaspoon of the pepper in a small bowl; set aside.
Sprinkle the salmon fillets with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Place one piece of salmon in the center of the bottom half of each sheet of foil. Top each with one-fourth of the lemon mixture. Place one-fourth of the asparagus next to each piece of salmon. Sprinkle the tomatoes over the salmon. Fold the foil over the salmon and asparagus, making a tight seal.
Place the foil parcels on a large baking pan and bake until the salmon is just opaque in the center, 10–12 minutes. Open the parcels with care to avoid getting a steam burn. Serve the salmon and vegetables with the rice. Yields 1 salmon parcel and 1⁄2 cup rice per serving.