Dijon Salmon

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  • 2 pounds salmon
  • 3 tablespoon fresh parsley, finely chopped
  • 3 cloves of garlic, pressed
  • 2 teaspoons dijon mustard
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper, fresh ground
  • 2 tablespoons lemon juice, fresh squeezed
  • 1 bundle of Asparagus, rinsed and cut
  • 3 tablespoons olive oil


  1. Combine all ingredients, except for salmon and asparagus, in a small bowl. Cut your salmon into even pieces. Roll out your parchment paper and cut enough parchment to wrap each piece of salmon and asparagus. Lay a small bed of asparagus on each piece of parchment and place salmon on top. Drizzle one or two tablespoons olive oil mixture over the salmon and fold the parchment closed. You can staple the bags closed if you have any problems keeping it closed. Bake on a rimmed baking sheet in a 450 degree oven for about 12-15 minutes.


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