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Wild Salmon, Asparagus, and Shiitakes in Parchment
Ingredients
  • 8 ounces shiitake mushrooms, trimmed and thinly sliced
  • 8 ounces medium asparagus (about ½ bunch), trimmed and halved lengthwise
  • 4 scallions, thinly sliced
  • ¼ cup extra-virgin olive oil
  • Zest of 1 lemon, plus lemon wedges for serving
  • Coarse salt and freshly ground pepper
  • ¼ cup water
  • 4 skinless wild-salmon fillets (5 ounces and 1 inch thick each)
Steps
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