- 8 oz. mushrooms, trimmed and thinly sliced
- 8 oz. medium asparagus, trimmed and sliced lengthwise
- 4 green onions, thinly sliced
- 1/4 cup extra-virgin olive oil
- Zest of 1 lemon, plus wedges for serving
- Salt and freshly ground pepper
- 1/4 cup water
- 4 skinless salmon fillets (5 oz. 1 inch thick)
Preheat oven to 400 degrees. Cut four, 12X17 inch pieces of parchment paper; fold each in half crosswise to make a crease then unfold and lay flat. Toss mushrooms, asparagus and green onions with oil in a large bowl. Sprinkle with lemon zest and salt and pepper. Remove asparagus from mixture and divide evenly among parchment pieces creating a bed on one side of the crease. Top each with 1 piece of fish, then the mushroom mixture. Drizzle each serving with 1 tablespoon of water. To close, fold paper over each serving; make small overlapping pleats to seal the open sides and create 4 half-moon-shaped packets. Bake packets on 2 baking sheets, for 9 minutes. Carefully cut open packets with shears (be careful of the steam). Serve with brown rice and lemon wedges for squeezing.
