Have you ever wanted to look like a fancy pants cook, but you’re really not that great at it? Have someone you want to impress, but you aren’t sure what’s a spatula and what’s a ladle in the kitchen?
Then I’ve got the recipe for you!
Here are all the reasons this recipe is amazingly awesome:
- It takes maybe 10 minutes to put together, tops. It only takes 15 minutes to cook. That means dinner’s on the table in less than half an hour!
- It has a fancy French name, instantly making you sound sophisticated when you tell people what’s for dinner.
- It’s pretty hard to mess this guy up.
- It’s completely real, unprocessed, healthy food.
- This cooking method makes cleanup super easy. Hooray for fewer dishes!
- The best reason of all: It’s just plain delicious.
One quick note, when we make this guy at home we make it even faster and easier by using a mandolin slicer just like this one. It makes you look even more like a pro because your slices are thin and even, plus it’s super quick! Just be sure to use the guard and be careful, the blades on these are sharp and you (probably) would like to have all fingers still attached.
Try it out, and then come let me know what you think!
- 4 pieces of parchment paper, about 15 inches square
- 4 salmon fillets
- 8 tablespoons high quality butter
- 1 large bunch asparagus
- 4 thinly sliced potatoes
- 1 thinly sliced lemon
- 4 sprigs fresh rosemary
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Fold each parchment sheet in half and cut in the shape of a large heart.
- Place ¼ of the sliced potatoes on each half of the parchment hearts, then ¼ of the asparagus.
- Season with salt and pepper and place 1 tablespoon butter on top of each pile of asparagus.
- Place salmon on top of asparagus in each packet. Season with salt and pepper and add another tablespoon of butter.
- Top with rosemary sprig and lemon slices.
- Close and seal each packet by folding the edges all the way around.
- Place the packets on a rimmed baking sheet and place in oven.
- Bake for 12-15 minutes, until the fish flakes easily with a fork.