Quick and easy salmon and asparagus in a tasty lemon, miso-butter sauce that is wrapped in foil and baked until tender, moist and melt in your mouth good! Miso paste is a Japanese style fermented soy bean paste that has a great umami flavour and it is simply amazing when combined with butter! I particularly enjoy this flavour combination with salmon (or trout) and this lemon miso butter parchment salmon with asparagus is a way to enjoy them. These packets contain a full meal starting with thinly sliced potatoes and onions, moving on to fresh asparagus, the salmon and the miso butter sauce. In addition to the miso and butter, the sauce contains lemon juice, garlic, dill, and parmesan cheese; yum! Everything is wrapped up in foil or parchment paper and baked or roasted in the oven until the salmon is just cooked and the vegetables are tender. While everything bakes the miso-butter sauce melts and drips down onto the veggies infusing them with it’s flavour as well! This lemon miso butter parchment trout comes together with almost no effort and it bakes in only a few minutes making this a nice 20 minute meal that is perfect for any occasion, and it’s pretty healthy to boot!
You can wrap these tasty parcels of goodness up in either aluminum foil or parchment paper.
Bake these in the oven or in the barbecue/grill!
Lemon Miso Butter Parchment Salmon with Asparagus
Quick and easy salmon and asparagus in a tasty lemon, miso butter sauce that is wrapped in foil and baked until tender, moist and melt in your mouth good!
- 1/2 pound potato, sliced very thinly
- 1 pound asparagus*, trimmed
- 1 small red onion, thinly sliced
- 1 pound salmon (or trout), cut into 4 pieces
- 2 tablespoons unsalted butter, softened
- 1 tablespoon white miso
- 1 clove garlic, minced/grated
- 1 lemon, juice and zest
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) (optional)
- 1/4 cup parmigiano reggiano (parmesan), grated
- pepper to taste
- Place the potato slices in a single layer across the center of 4, approximately 12 inch square, sheets of parchment paper or aluminum foil, top with the asparagus, onions and salmon.
- Mix the butter, miso, garlic, lemon juice and zest, dill, parmesan, and pepper and spread it across the top of the salmon before wrapping the parchment paper or aluminum foil up to seal the packets.
- Roast in a preheated 400F/200C oven (or grill/barbecue) until everything is tender, about 8-12 minutes, depending on the thickness of the salmon.
Note: Use medium to smaller thickness for the asparagus so that it will bake quicker.
Note: Miso paste is a Japanese style salty fermented bean paste that you should be able to find in the international section of your local grocery store.
Option: Replace the miso paste with dijon mustard.
Option: Top with thinly sliced lemon!
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Love this recipe! I always do mandolin potatoes in parchment with fish – perfect one pouch meal – but the miso takes this to another level!!!
Prepared this for the first time tonight. Absolutely fantastic. Even better that it was easy, quick, and generated little mess. This was so good that I would even prepare it for company.
Lori A Bolduc says
if you make ahead will the potatoes turn brown
Leslie Haas says
Just finished this dinner and had to leave a review. As this was the first time I made this recipe, I followed the directions to the letter, didn’t change a single thing. On the plus side, the salmon and sauce were delicious–I kept the recipe because I will absolutely be making them again. But the asparagus and potatoes, both of which were in dreadful need of seasoning, were not even close to being cooked after 12 minutes in the oven and 5-8 minutes resting sealed in packet before we ate. Once we tired of eating raw veggies, the potatoes and asparagus went in the trash. Next time I make this, I’ll increase the sauce recipe to cover the salmon and forego the rest.
Elizabeth Duckworth says
I just made this recipe this evening and followed it right down to the Miso, which was a first for me using it in any recipe! In the future I am utilizing it in other recipes. I was sure to pre-heat my oven to 400 and I sliced my Yukon Gold potato in very thin slices, asparagus was on the thin side, I used only a half of thinly sliced red onion and I did shred one small carrot of more color.
I did cook mine for about 11 minutes, I wanted the veggies cooked but did not want the salmon to dry out, I didn’t need to worry, it was perfect. I can’t help but think that perhaps you didn’t slice the vegetables thin enough?
We are not fans of asparagus. Is there another veggie that would work just as well? Also, do you use the white miso?
You can use another vegetable in this! Green beans or thinly sliced bell pepper are nice! The white miso is mixed into the butter and spread over the salmon in step 2. Enjoy!