by Chef Ryan Murray, La Caille
Ingredients
- 2 – 8oz Salmon
- 4 each Blanched and sliced Yukon gold potatoes
- 4 each Blanched asparagus
- 1 small Onion sliced
- 2 Teaspoons Butter
- 2 cloves Chopped garlic
- ½ lemon Sliced
- To taste salt and pepper
- To taste any herbs you like
- 2 sheets Parchment paper of foil
Prep
Heat oven to 375. Fold parchment paper in half then cut a large heart shape out of the paper. Open the paper then at the crease place the sliced potatoes, then the salmon on top of them, then top the salmon with the onions, garlic, herbs, salt, pepper, and then the butter.
Fold the paper back over and stating with the tip of the paper make a fold and a pleat and keep making the pleats until you reach the other end of the paper you will want to make this last fold very tight. Cut a little vent in the top.
When you are done, you should have a little packet of food ready for the oven when you are. This recipe is for two so will want to make two packets of the salmon.
