Steamed Salmon, Asparagus, and Mushrooms

Steamed Salmon, Asparagus, and Mushrooms 

Before leaving China to come spend the Christmas holiday here in Italy with my family, I made myself this healthy and super nutritious dinner with salmon, asparagus and mushroom. All veggies and fish are steamed together in parchment paper and seasoned only with oil, salt, pepper and lemon zest.

When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.

Ingredients (serves 1):

  • 8 mushrooms, trimmed and thinly sliced
  • 10-12  medium asparagus
  • 1 garlic clove, thinly sliced
  • 1 tbsp extra-virgin olive oil + more for drizzling
  • Zest of 1/2 lemon, plus lemon wedges for serving
  • Coarse salt and freshly ground pepper
  • 200 g skinless wild-salmon fillet

Wash and slice the mushrooms

wash the asparagus

slice the garlic and grab a fresh lemon

Place garlic, mushrooms and asparagus into a large bowl, drizzle 1 tbsp of extra virgin olive oil, season with salt, pepper, lemon zest.

Grab your salmon filet. I got min on, it come already sliced and without skin. Season with salt and pepper

Preheat oven to 200 degrees C. Cut one 12-by-17-inch piece of parchment. Fold in half crosswise to make a crease, then unfold and lay flat. Remove asparagus from mixture and place on parchment paper, creating a bed of spears on 1 side of crease. Top with salmon

then with mushroom mixture

fold parchment paper over, make small overlapping pleats to seal the open sides and create a half-moon-shaped packet

Bake for 10 min, then carefully cut open packet with kitchen shears (steam will be released). Drizzle some more olive oil and serve fish, asparagus, and mushrooms with lemon wedges for squeezing and extra fresh parsley.



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.