Salmon And Asparagus In A Bag Recipes

SALMON AND ASPARAGUS IN FOIL

Steps:

• Preheat oven to 450 degrees.
• Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
• Spray the center of each foil sheet with non-stick cooking spray.
• Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
• Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
• Bring up the sides of foil and fold top over twice.
• Seal ends, leaving room for air to circulate inside the packet.
• Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
• Serve with lemon wedges on the side.
• Please use caution when opening the foil packs, as the steam is very hot.

STEAMED ASPARAGUS IN PAPER BAG

Steps:

• Preheat the oven to 350 degrees F and arrange an oven rack in the middle of the oven. Get yourself a paper bag large enough to hold the asparagus comfortable. Throw the asparagus in there and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with the salt and cracked pepper and toss in the lemon slices and bay leaf. Close the bag, folding it over several times and creasing the folds well to hold the steam in. Put the pan on a baking sheet, drizzle it with more olive oil, stick it in the oven, and bake for 20 minutes.
• Take the baking sheet out of the oven and set it on top of the stove. Set a serving plate next to the stove. Using a kitchen towel or a pair of kitchen tongs, raise the bag over the plate, open the bag, and slide the asparagus out onto the plate. Drizzle with a little more olive oil and serve hot.

MUSTARDY SALMON IN A PACKET WITH ASPARAGUS RECIPE

Steps:

• Preheat the oven to 400°F. Whisk together the crème fraîche, wine, and mustards. Set aside.
• Tear off four large rectangles of aluminum foil, and four slightly smaller rectangles of parchment. Place the parchment on top of the foil. On each sheet of parchment, place a quarter of the asparagus and season with salt and pepper. On top of each pile of asparagus, place one piece of salmon, and season the fish with salt and pepper. Divide the mustard sauce among the four pieces of salmon, pouring it over the top. Finally, fold the packets of foil so they are sealed up tight with the parchment and fish within. Bake packets on a large rimmed baking sheet in a single layer until fish is cooked through, about 12 minutes. Open packets and serve.

SALMON AND ASPARAGUS IN A BAG

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place asparagus and water in a covered, microwave-safe, and vented bowl; steam in the microwave for 5 minutes.
• Rub salmon with olive oil, 1 tablespoon lemon juice, dill weed, salt, and black pepper; place in a foil oven bag. Toss spinach, capers, red onion, and asparagus with salt, black pepper, and 1 tablespoon lemon juice in the foil oven bag. Place vegetables on top of salmon. Fold foil bag closed and place in a baking dish.
• Bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully split bag open with a knife to release steam.

B.C. ASPARAGUS AND SMOKED SALMON SALAD WITH CHIVE VINAIGRETTE

Steps:

• Partially fill a large frying pan with water. Bring to a boil over high heat.
• Fill a bowl with ice water.
• In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus.
• Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels.
• Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing over the top.

ONE-PAN SALMON WITH ROAST ASPARAGUS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
• Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

BROWN BAG-ROASTED ASPARAGUS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place asparagus inside the paper bag. Season with salt and pepper and drizzle with lemon juice. Place lemon slices and bay leaf in the bag. Drizzle olive oil all over asparagus and rub some olive oil on the outside of the bag. Close bag tightly and place on a baking sheet.
• Roast on the center rack of the preheated oven until asparagus is tender, about 15 minutes. Open the bag carefully, remove and discard bay leaf, and empty onto a serving platter.

ASPARAGUS STEAMED IN A PAPER BAG

Steps:

• Preheat oven to 350° with rack placed in the center position.
• Place asparagus in a brown paper bag large enough to hold the asparagus comfortably.
• Drizzle with oil to prevent the bag from burning.
• Add the lemon slices and bay leaf; season with salt and pepper.
• Close the bag by folding it over several times and creasing the folds well to retain the steam in the bag.
• Place bag on a baking sheet, and drizzle with more olive oil.
• Bake for 20 minutes.
• Shake bag a few times before carefully opening; transfer asparagus to platter.
• Drizzle with more oil; serve immediately.

SALMON AND ASPARAGUS IN A BAG

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place asparagus and water in a covered, microwave-safe, and vented bowl; steam in the microwave for 5 minutes.
• Rub salmon with olive oil, 1 tablespoon lemon juice, dill weed, salt, and black pepper; place in a foil oven bag. Toss spinach, capers, red onion, and asparagus with salt, black pepper, and 1 tablespoon lemon juice in the foil oven bag. Place vegetables on top of salmon. Fold foil bag closed and place in a baking dish.
• Bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully split bag open with a knife to release steam.

SALMON AND ASPARAGUS IN A BAG

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place asparagus and water in a covered, microwave-safe, and vented bowl; steam in the microwave for 5 minutes.
• Rub salmon with olive oil, 1 tablespoon lemon juice, dill weed, salt, and black pepper; place in a foil oven bag. Toss spinach, capers, red onion, and asparagus with salt, black pepper, and 1 tablespoon lemon juice in the foil oven bag. Place vegetables on top of salmon. Fold foil bag closed and place in a baking dish.
• Bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully split bag open with a knife to release steam.