Salmon en Papillote

Ingredients:

• 2 medium size salmon fillets
• 1 lemon
• 1 bunch asparagus (or haricots verts, etc.)
• 4 cloves garlic
• olive oil
• tarragon
• salt and pepper

Preparation:

Preheat oven to 350 degrees F.

Tear off two 15-inch sheets of Parchment Paper. Fold each sheet in half and crease it in the center. Cut parchment into a half-heart shape, then unfold.

Cut the lemon in half. Juice one half, and slice the other into paper thin slices.

Divide asparagus in half and place onto one half of the parchment, then drizzle lightly with olive oil and lemon juice, and season with salt and pepper. Set the salmon fillets on top of asparagus. Season with salt, pepper, and tarragon. Lay lemon slices on top of salmon, overlapping slightly. Cut garlic cloves in half and place 4 halves in each parchment bag.

Fold over other half of sheet to enclose ingredients. Starting at rounded end, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal. Repeat to make 2 packets. Place parchment packets on a large cookie sheet.

Bake 18 to 20 minutes. Place parchment packets on dinner plates. Carefully cut an "X" in top of each packet to allow steam to escape.

Optionally, serve with a slice of orange-tarragon compound butter on top of fish.