Salmon Parcels with Asparagus and Dill
Prep time: 25 minServes: 4
Pairs with
Asparagus is notoriously tricky to pair with wine, but the butter and dill soften it — a Sauvignon Blanc with some herbal character or a Grüner Veltliner meets the asparagus on its own terms.
Ingredients
- 4 salmon fillets (about 180g each)
- 200g green asparagus, woody ends snapped off
- 4 tbsp butter
- Zest and juice of 1 lemon
- A good bunch of dill, roughly chopped
- Flaky sea salt, black pepper
Method
- 11. Heat the oven to 200°C.
- 22. Cut four large rectangles of aluminium foil. Place a salmon fillet in the centre of each.
- 33. Divide the asparagus around the fish. Add a knob of butter on each fillet, squeeze over lemon juice, scatter zest and dill. Season.
- 44. Fold the parcels tightly — they should be sealed but not pressed against the fish.
- 55. Place the parcels on a baking tray. Bake 15–18 minutes.
- 66. Serve the parcels on plates — guests open their own. The steam that rises is half the experience.