Ingredients:
- 20 asparagus spears, trimmed
- 1 small red onion, very thinly sliced
- 4 boneless, skinless salmon fillets, 6 ounces each
- Coarse salt and freshly ground pepper
- 1/2 cup capers
- 1 small zucchini
- 1/2 cup sundried tomatoes drained and thinly sliced
- 1/2 cup pitted and chopped olives
- 1 thinly sliced lemon
- 1 tbsp Sicilian Lemon Balsamic
- 1 tablespoon fresh ginger, thinly sliced
- 1 tablespoon plus 1 teaspoon EVOO
Directions
Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment paper; fold each in half crosswise to form a crease, then open or use parchment paper bags.
Divide asparagus and red onions evenly among 4 parchment pieces, arranging mixture on 1 side of each crease.
Lay 1 salmon fillet on top of each pile. Season each with ⅛ teaspoon salt and some pepper.
Toss together capers and sundried tomatoes,zucchini, olives and Sicilian Lemon Balsamic, ginger, 2 teaspoons EVOO, and ½ teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
Bake about 20 minutes, until the bags start to heat through and puff up. Have everyone open their own yummy package!