Servings: 4
INGREDIENTS
- 2 parchment papers squares
- 4 salmon fillets
- 1 bunch asparagus, trimmed
- 6 button mushrooms, sliced
- 6 scallions, trimmed
- 4 tablespoons olive oil
Sauce (mix in a bowl):
- ¼ cup olive oil
- 2 garlic cloves, pressed
- 3 tablespoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Preheat the oven to 355 F (180 C).
- Cut each salmon fillet lengthwise and spread it open. Fold the parchment paper into a 1” wide long rectangle (as seen in the images/video). Tie the ends and spread it out to create a boat shape.
- Place the vegetables in the paper boat, add olive oil and salt and place the salmon pieces on top.
- Pour the sauce generously on the salmon fillets, brush to cover and bake for 20 minutes.