Perfect Parchment-Baked Salmon | Peachy the Magazine
This recipe is featured in our April 2018 Food + Entertaining article, A Spring Luncheon.
Ingredients
- ½ Yukon Gold potato, very thinly sliced
- 8 stalks asparagus, trimmed, each stalk cut in half
- 1 tablespoon thinly sliced red onion
- 6 ounces center cut salmon fillet
- 2 teaspoons olive oil
- 3 thin slices of lemon
- Thyme leaves
- Kosher salt and black pepper
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