Saumon à la dijonnaise

Ingrédients

• 2 lbsalmonAmount2 lbIngredientsalmon, cut into 6 fillets, cut into 6 fillets
• 3 tbspparsleyAmount3 tbspIngredientparsley, finely chopped, finely chopped
• 2garlicAmount2Ingredientgarlic cloves, minced cloves, minced
• 2 tbspDijon mustardAmount2 tbspIngredientDijon mustard
• 1/2 tspsaltAmount1/2 tspIngredientsalt
• 1/4 tsppepper
• 2 tbspfresh lemon juiceAmount2 tbspIngredientfresh lemon juice
• 1bundle asparagusAmount1Ingredientbundle asparagus, rinsed and cut into 2 inch pieces, rinsed and cut into 2 inch pieces
• 2 tbspcanola oilAmount2 tbspIngredientcanola oil

Préparation

1. 1

   Preheat the oven to 450° F. Cut 6 large pieces of parchment paper. In a small bowl, stir together the parsley, garlic, Dijon, salt, pepper, and lemon juiceAmount2 tbspIngredientfresh lemon juice.

2. 2

   Evenly distribute the asparagusAmount1Ingredientbundle asparagus, rinsed and cut into 2 inch pieces among the parchment pieces and drizzle each with oil. Place a fillet of salmon on each pile of asparagus and brush with mustard mixture. Fold each salmon pack closed, stapling if necessary. Place the packs on a rimmed baking sheet and bake for 12-15 minutes. Carefully remove from the oven and let sit for 5 minutes before opening and serving.