Salmon Boats with Asparagus and Mushrooms
Ingredients
Salmon and Vegetables
- 4 200g salmon fillets
- 450 g asparagus, trimmed
- 250 g brown mushrooms, cut into thick slices
- salt and pepper, to taste
Marinade
- ⅓ cup olive oil
- 2 tbsp lemon juice
- 3 tsp garlic, minced
- 1 tbsp honey
- 1 tsp dijon mustard
- 3 sprigs fresh thyme, leaves removed
- salt and pepper, to taste
Instructions
- Preheat the oven to 200℃ (392℉).
- In a medium bowl, whisk together olive oil, lemon juice, minced garlic, honey, Dijon mustard, thyme leaves, salt, and pepper until well combined.
- Slice each salmon fillet lengthwise down the centre without cutting through the bottom; open them up slightly to form a pocket.
- Cut parchment paper into large squares. Fold each side inward by 2 cm, starting from one edge and continuing to the other. Secure the ends with kitchen twine to hold the shape. Gently push down the centre to form a boat shape with raised sides. This will keep the ingredients contained during baking.
- Place asparagus and mushrooms in the base of each parchment paper boat. Set a salmon fillet on top of the vegetables. Lightly season with salt and pepper. Generously brush the marinade over the salmon and vegetables.
- Place the parchment boats on a baking tray. Bake in the oven for 15-20 minutes, or until the salmon is cooked through and vegetables are tender.
- Serve with a side of fresh green salad for a complete meal. This dish is not only delicious but also packed with health benefits, making it a perfect choice for those looking to maintain a balanced diet.