salmon with mushrooms & asparagus

How To Make salmon with mushrooms & asparagus

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  1

  Preheat oven to 375
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  2

  Melt butter and olive oil in a large sauté pan over medium-high heat. Working in batches, add some mushrooms in a single layer. Cook for 2 minutes or until they begin to take on some color and season with salt. Once the mushrooms are light brown, flip and cook on the second side for 3 more minutes. Remove to a paper towel-lined plate and cook remaining mushrooms. Divide the lemon slices between 4 pieces of parchment.I used 4 slices per salmon. Top with 1/4 bunch of uncooked asparagus and place a piece of salmon on top. Season with salt & pepper or Johnny's Dock. Divide the mushrooms over the salmon Form packets with remaining ingredients. Bring two sides of the parchment together and begin to fold down to create a package. Fold another side up to leave one end open. Divide the wine between the 4 packets and then fold the third side up to close tightly.Place the parchment packets onto a baking sheet and bake for 12-15 minutes or until salmon is cooked to desired doneness (12 minutes for medium-rare and 15 minutes for medium-well. I cooked mine for 20 minutes because the salmon slices were pretty thick.
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