- Reynolds® Parchment Paper
- 2 tablespoons olive oil
- 1 teaspoon tarragon leaves
- 2 cloves garlic, minced
- 1 teaspoon grated lemon peel
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 pound fresh asparagus
- 4 salmon fillets (4 to 6 oz. each), skin removed
- 4 lemon slices
How to Make It
PREHEAT oven to 400°F.
MIX olive oil, tarragon, garlic, lemon peel, seasoned salt and pepper in a small bowl; set aside.
TEAR off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Unfold.
PLACE 1/4 of asparagus evenly on one-half of each sheet near crease. Place salmon fillet on top of asparagus. Spread each fillet with 1/4 of olive oil mixture. Top each fillet with a lemon slice.
FOLD over other half of sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal. Repeat to make 4 packets. Place parchment packets on a large cookie sheet.
BAKE 18 to 20 minutes. Place parchment packets on dinner plates. Carefully cut an "X" in top of each packet to allow steam.