Wild Salmon with Mushrooms & Asparagus

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Another Clinton Kelly from The Chew recipe. Love the fact that the packets can be made up ahead of time. Then ready to eat in just 12 minutes. I had salmon with the skin still on the bottom- so after I finished sauteing the mushrooms I seared the bottom of the salmon so I could remove the skin before assembling the packets. I had really pencil thin asparagus if yours are thicker I would precook them slightly. Also we halved the dill butter recipe and it was plenty.
 Precooking on parchment paper pictured below


WILD SALMON WITH MUSHROOMS & ASPARAGUS

  • 2 tablespoons butter
  • 2 tablespoons olive oil (plus more to drizzle)
  • 1 pound wild mushrooms (thinly sliced)
  • 1 lemon (thinly sliced into rounds)
  • 1 bunch asparagus
  • 1 pound salmon (portioned into 4-6 oz filets)
  • 1/2 cup white wine
  • salt & freshly cracked black pepper

LEMON DILL SAUCE

  • 1 stick butter
  • 1/2 lemon (zest & juice)
  • 1 tablespoon fresh dill (chopped)
  • salt & freshly cracked black pepper
  • Preheat oven to 375°F.
  • Melt butter and olive oil in a large sauté pan over medium-high heat. Working in batches, add some mushrooms in a single layer. Cook for 2 minutes or until they begin to take on some color and season with salt. Once the mushrooms are light brown, flip and cook on the second side for 3 more minutes. Remove to a paper towel-lined plate and cook remaining mushrooms.
  • Divide the lemon slices between 4 pieces of parchment. Top with 1/4 bunch of asparagus and place a piece of salmon on top. Season with salt and pepper. Divide the mushrooms over the salmon Form packets with remaining ingredients.
  • Bring two sides of the parchment together and begin to fold down to create a package. Fold another side up to leave one end open. Divide the wine between the 4 packets and then fold the third side up to close tightly.
  • Place the parchment packets onto a baking sheet and bake for 12-15 minutes or until salmon is cooked to desired doneness (12 minutes for medium-rare and 15 minutes for medium-well).
  • Remove and serve with lemon dill sauce.
  • For Lemon Dill Sauce: Melt butter and stir in lemon juice and zest. Remove from heat and add fresh dill. Season to taste.

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