Salmon en Papillote with Asparagus and Avocado Dill Aioli
Author:Lindsay Cola (Tippens)
Total Time:30 minutes
For the Salmon & Asparagus en papillote (in parchment):
2 large pieces of parchment paper, cut into ovals then folded in half
2– 6 oz salmon fillets (I prefer wild caught)
1/2 bunch of asparagus, ends trimmed
1 T butter, optional
salt + pepper
2–3 tsp fresh Dill
5–6 Lemon Slices
Avocado Dill Aioli:
1 small to medium sized avocado
juice of 1 lemon
2–3 T fresh dill
1/3 c mayo
Salt + Pepper, to taste
Preheat oven to 425 degrees
Cut parchment paper into 2 large ovals 15” x 10” inches. Then fold in half creating a defined crease down the center.
Working towards the crease on half of each parchment, layer asparagus and 1 piece of salmon. Carefully spread about 1/2 T softened butter on top of each salmon fillet, followed by a generous drizzle of olive oil, salt, pepper, and a few tsp fresh dill. Top each fillet with 2-3 lemon slices.
Close the parchment by folding the other half over the prepared salmon and asparagus and starting at one end, carefully roll the open edges tightly towards the center, until fully enclosed.
Set pouches on a baking sheet and bake on the center rack for 12-15 minutes.
While the salmon is baking, prepare your aioli by adding all ingredients to blender or food processor (or using a handheld immersion blender) and pulse until smooth.
Open salmon packets carefully and serve with lemon wedges and avocado dill aioli.