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 Kateandkimi.com, 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.