Salmon, Asparagus, and Leeks cooked in Parchment Paper - VIM

One of the best things you can do for your health is to eat seasonally and locally.

Not only are you more likely to get the nutrients your body needs during each time of year, you’re a lot more likely to increase your fruit and veggie intake whilst also supporting local economies, farmers and ecosystems.

What could be better?

If you haven’t already considered a farm share, it might be worth looking into for the summer. There are so many options to choose from – you can get a small or large size, just fruits and vegetables or also bread, meats and dairy.

If you already have a farm share, or simply like to shop at local farmers markets, you may have noticed an abundance of fresh asparagus! That’s because it’s asparagus season, and your body could probably use a few extra greens.

But what do you do with it?

I don’t know about you, but I get rather tired of the same old roasted or steamed vegetables. Also, this Boston weather has not been cooperative for grilling, so grilled asparagus will have to wait.

If you’re looking for a tasty and healthy spring asparagus recipe, check out this one below!

Ingredients:

1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced
1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild
1/4 cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving
Lemon wedges for serving

Steps:

Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.

Blog post written by Trainer, Sarah Oliver