Gut - Parchment Salmon and Asparagus
3⁄4 - 1 lb wild salmon
2 large handfuls of asparagus
Drizzle of walnut (or olive) oil
1 tablespoon dill
2 tablespoons balsamic vinegar
Sea salt and black pepper to taste
Break the tough ends off the asparagus. Lay two fairly large rectangles of parchment out and divide the asparagus between the two. Drizzle with some walnut (or olive) oil and add a crack of fresh ground pepper. Cut the salmon fillet into two pieces and drizzle with the balsamic and then add the dill.
Place a piece of salmon on each asparagus stack and add a tiny splash of oil. Roll the parchment up and fold into packages, placing on a baking sheet. Preheat the oven to 375° or if you’re making these ahead of time, keep them in the fridge until ready to eat. Place the baking sheet in the oven and set a timer for 20 minutes. Do not open the packages while they’re cooking.
When the timer goes off, check the parchment and if the edges are nice and brown, the fish is most likely done. If the edges aren’t quite browned, leave it in for another 2-3 minutes.
Remove from the oven and serve warm. Open them right at the table and either eat out of the parchment or transfer to plates. The smell is amazing, just be careful of the hot steam!