Lemon Miso Butter Parchment Salmon with Asparagus Recipe

Step 3: Prepare the Parchment Paper
– Cut a large piece of parchment paper (about 15×15 inches). Fold it in half, then open it up again.

Step 4: Assemble the Parchment Packet
– On one half of the parchment paper, layer the thinly sliced potatoes and red onion.
– Place the trimmed asparagus on top of the potatoes and onion.
– Lay the salmon fillet on top of the asparagus.
– Spread the miso butter mixture evenly over the salmon.
– Sprinkle fresh dill, grated Parmigiano Reggiano, and ground pepper over the salmon and vegetables.

Step 5: Seal the Packet
– Fold the other half of the parchment paper over the salmon and vegetables.
– Starting from one end, tightly fold and crimp the edges of the parchment paper together, creating a sealed packet.

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