Baked Salmon with Lemon, Shiitakes, and Asparagus
SERVINGS: 4
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
COURSE: Main
Simple, elegant, and done in 25 minutes—this baked salmon is the ideal weeknight dinner. It cooks in parchment paper with meaty shiitakes, asparagus, and bright lemon to tender perfection. The finishing touch? A drizzle of De Nigris’ Roséoro Vinegar (and more lemon, because you can never get enough).
Ingredients
- 8 ounces pencil asparagus—cleaned, stems removed, and cut 2-inch long
- 1 package of Citarella Sliced Shiitake Mushrooms
- Zest and juice of ½ a lemon
- ¼ cup extra-virgin olive oil
- 4 x (6–8-ounce) skinless salmon fillets
- Salt and pepper, to taste
- 1 Tbsp. De Nigris Roséoro Vinegar
Instructions
- Preheat the oven to 400ºF. Cut four 12 x 17 pieces of parchment. Fold each in half to make a crease in the center.
- Lay the papers flat on a sheet pan.
- Place the asparagus, shiitakes, lemon zest, and olive oil in a medium-sized mixing bowl. Season with salt and pepper and toss to coat the vegetables evenly with the oil.
- Pat the salmon dry with a paper towel and season with salt and pepper.
- Divide the asparagus mixture between the 4 prepared parchment circles, using one half of the “creased” sides. Top with the salmon.
- Drizzle 1 Tbsp. of water on each salmon fillet and fold over the parchment packet, creating a half-moon. Make small overlapping folds to seal each packet.
- Bake packets on a sheet pan for about 9-12 minutes, depending on your preferred level of doneness. Open the packets and place the vegetables and salmon on serving plates. Drizzle with lemon juice and vinegar and serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
