Saumon en papillote tendre et feuilleté

Ingrédients

• 1 1/2 lbs salmon fillet, (cut into (4) 6 oz pieces (skin on or off))
• 2 medium lemons, (zested and sliced into 1/4-inch thick rounds )
• 1 tsp Kosher salt, (plus more for asparagus)
• 1/4 tsp freshly ground black pepper
• 2 medium shallots, (peeled and thinly sliced into half moons)
• 3 garlic cloves, (peeled and thinly sliced)
• 2 Tbsp fresh dill
• 1/4 cup white wine, (or extra virgin olive oil, divided)
• 1 bunch asparagus, (ends trimmed, stalks cut into 1 1/2-inch pieces, see note below)

Préparation

1. 1

   Preheat an oven to 400°F (205°C). Fold each rectangle of parchment in half, creating two smaller rectangles.

2. 2

   Assemble: Place a few overlapping lemon slices just right of the fold, then set a salmon fillet on top. Season with ¼ tsp kosher salt and a pinch of black pepper. Top with ¼ each of the lemon zest, shallots, garlic, and dill. Arrange 4–5 asparagus stalks alongside the salmon near the edge of the parchment and season lightly with salt.

3. 3

   Fold the packets. Pour about 1 tablespoon of white wine (or olive oil) on top, then fold parchment over and on top of the salmon.

4. 4

   Seal the parchment! Beginning on one side, crimp the parchment along the edge to tightly seal. You can secure with paperclips, if needed.

5. 5

   Cook the salmon. Place the sealed parchment packets on a rimmed baking sheet, then cook for 12-14 minutes, or until the salmon has reached an internal temperature of between 125-130°F (52-54°C). Serve immediately!