Submitted by: Barbara Dodson
Prep Time: 10 Minutes
Cook Time: 15 Minutes
A tangy topping for salmon. I usually serve with fresh organic asparagus. Elegant enough for company. You will want to make an extra salmon fillet for lunch the next day -- delicious!
Preheat oven to 400ºF. Cut four 12x17-inch pieces of parchment paper; fold each in half crosswise to form a crease, then open.
Divide asparagus spears (trimmed and halved lengthwise) and radishes (sliced very thin) evenly among the four parchment pieces, arranging mixture on one side of each crease. Lay a salmon fillet on top of each pile. Season each with sea salt and ground black pepper.
Toss together red onion (sliced thin), lemon zest (thinly sliced), lemon juice, freshly grated ginger, tarragon, 2 teaspoons of olive oil, and about 1/2 teaspoon of sea salt; divide mixture among salmon, spooning over top of each fillet. Fold parchment paper over ingredients; make overlapping pleats to seal each packet.
Bake for 11-12 minutes for medium-rare or about 13 minutes for medium. Unwrap; drizzle fillets with remaining olive oil.