Quick and easy salmon and asparagus in a tasty lemon, miso-butter sauce that is wrapped in foil and baked until tender, moist and melt in your mouth good!
Miso paste is a Japanese style fermented soy bean paste that has a great umami flavour and it is simply amazing when combined with butter! I particularly enjoy this flavour combination with salmon (or trout) and this lemon miso butter parchment salmon with asparagus is a way to enjoy them. These packets contain a full meal starting with thinly sliced potatoes and onions, moving on to fresh asparagus, the salmon and the miso butter sauce. In addition to the miso and butter, the sauce contains lemon juice, garlic, dill, and parmesan cheese; yum! Everything is wrapped up in foil or parchment paper and baked or roasted in the oven until the salmon is just cooked and the vegetables are tender. While everything bakes the miso-butter sauce melts and drips down onto the veggies infusing them with it’s flavour as well! This lemon miso butter parchment trout comes together with almost no effort and it bakes in only a few minutes making this a nice 20 minute meal that is perfect for any occasion, and it’s pretty healthy to boot!
You can wrap these tasty parcels of goodness up in either aluminum foil or parchment paper.
Bake these in the oven or in the barbecue/grill!
Lemon Miso Butter Parchment Salmon with Asparagus
Prep Time:10 minutes Cook Time:10 minutes Total Time:20 minutes Servings: 4
Quick and easy salmon and asparagus in a tasty lemon, miso butter sauce that is wrapped in foil and baked until tender, moist and melt in your mouth good!
ingredients
- 1/2 pound potato, sliced very thinly
- 1 pound asparagus*, trimmed
- 1 small red onion, thinly sliced
- 1 pound salmon (or trout), cut into 4 pieces
- 2 tablespoons unsalted butter, softened
- 1 tablespoon white miso
- 1 clove garlic, minced/grated
- 1 lemon, juice and zest
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) (optional)
- 1/4 cup parmigiano reggiano (parmesan), grated
- pepper to taste
directions
- 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.
Note: You can use parchment paper or aluminum foil. If you use foil, lightly oil the bottom of the foil to prevent the potatoes from sticking to it.
Note: Use medium to smaller thickness for the asparagus so that it will bake quicker.
Note: Miso paste is a Japanese style salty fermented bean paste that you should be able to find in the international section of your local grocery store.
Option: Replace the miso paste with dijon mustard.
Option: Top with thinly sliced lemon!
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