• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

When you bake fish and vegetables in parchment, you are steaming them in their own juices. It preserves nutrients and requires little added fat. Serve with cooked brown rice, barley, or another whole grain.

• 8 ounces shiitake mushrooms, trimmed and thinly sliced
• 8 ounces medium asparagus (about 1/2 bunch), trimmed and halved lengthwise
• 4 scallions, thinly sliced
• 1/4 cup extra-virgin olive oil
• Zest of 1 lemon, plus lemon wedges for serving
• Coarse salt and freshly ground pepper
• 1/4 cup water
• 4 skinless wild-salmon fillets (5 ounces and 1 inch thick each)

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