Lemon Miso Butter Parchment Salmon with Asparagus
Lemon Miso Butter Parchment Salmon with Asparagus takes about 20 minutes from beginning to end. For $4.39 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 337 calories, 30g of protein, and 15g of fat. It works well as a rather pricey main course. Head to the store and pick up juice of lemon, white miso, salmon, and a few other things to make it today. It is a good option if you're following a gluten free and pescatarian diet. This recipe is liked by 7 foodies and cooks. It is brought to you by Closet Cooking. Overall, this recipe earns an awesome spoonacular score of 91%. Users who liked this recipe also liked Lemon Garlic Salmon and Asparagus Parchment Packet, Cilantro-Butter Salmon and Vegetables in Parchment, and Miso Soup With Asparagus And Broiled Salmon.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 pound asparagus*, trimmed
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) (optional)
1 clove garlic, minced/grated
1 lemon, juice and zest
1/4 cup parmigiano reggiano (parmesan), grated
pepper to taste
1/2 pound potato, sliced very thinly
1 small red onion, thinly sliced
1 pound salmon (or trout), cut into 4 pieces
2 tablespoons unsalted butter, softened
1 tablespoon white miso
Equipment:
baking paper
aluminum foil
grill
oven
Cooking instruction summary:
Place the potato slices in a single layer across the center of 4, approximately 12 inch square, sheets of parchment paper or aluminum foil, top with the asparagus, onions and salmon. Mix the butter, miso, garlic, lemon juice and zest, dill, parmesan, and pepper and spread it across the top of the salmon before wrapping the parchment paper or aluminum foil up to seal the packets. Roast in a preheated 400F/200C oven (or grill/barbecue) until everything is tender, about 8-12 minutes, depending on the thickness of the salmon.
Step by step:
1. Place the potato slices in a single layer across the center of 4, approximately 12 inch square, sheets of parchment paper or aluminum foil, top with the asparagus, onions and salmon.
2. Mix the butter, miso, garlic, lemon juice and zest, dill, parmesan, and pepper and spread it across the top of the salmon before wrapping the parchment paper or aluminum foil up to seal the packets.
3. Roast in a preheated 400F/200C oven (or grill/barbecue) until everything is tender, about 8-12 minutes, depending on the thickness of the salmon.
Nutrition Information:
covered percent of daily need
