Salmon with Mushrooms & Asparagus

Chris Cey-Geffre


I used Johnny's dock on the Salmon, asparagus & mushrooms, instead of the salt & pepper. This salmon melts in your mouth. There is no reason for any tartar sauce, etc. Best salmon I've ever had. I hope you enjoy it as much as I did. I usually BBQ my salmon but I think this is the best.

☆☆☆☆☆ 0 votes
Depends on how many people you're serving. This recipe is for 3-4 people.
25 Min
20 Min


1/2 c
white wine per salmon pkg
2-4 medium
lemon slices per salmon
2-4 slice
1-2 lb
1-2 bunch
asparagus, fresh
2 Tbsp
butter, softened
4 Tbsp
extra virgin olive oil



1Preheat oven to 375
2Melt butter and olive oil in a large sauté pan over medium-high heat. Working in batches, add some mushrooms in a single layer. Cook for 2 minutes or until they begin to take on some color and season with salt. Once the mushrooms are light brown, flip and cook on the second side for 3 more minutes. Remove to a paper towel-lined plate and cook remaining mushrooms. Divide the lemon slices between 4 pieces of parchment.I used 4 slices per salmon. Top with 1/4 bunch of uncooked asparagus and place a piece of salmon on top. Season with salt & pepper or Johnny's Dock. Divide the mushrooms over the salmon Form packets with remaining ingredients. Bring two sides of the parchment together and begin to fold down to create a package. Fold another side up to leave one end open. Divide the wine between the 4 packets and then fold the third side up to close tightly.Place the parchment packets onto a baking sheet and bake for 12-15 minutes or until salmon is cooked to desired doneness (12 minutes for medium-rare and 15 minutes for medium-well. I cooked mine for 20 minutes because the salmon slices were pretty thick.

About Salmon with Mushrooms & Asparagus

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, Healthy