Salmon with Asparagus and Shiitake Mushroom in Parchment Paper

  • 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.