Gather sides of parchment up over salmon to form a pouch leaving no openings and tie tightly with kitchen twine.
Salmon in parchment paper recipe.
Cut 2 3 inch slits into the fish with a sharp knife.
Fold the parchment or foil in half down the middle place a fillet with its garnishes and seasonings on one side of each fold the other side over and crimp the rounded edge tightly closed.
Place 1 salmon fillet half the asparagus and half the potatoes in the middle of one side of a prepared parchment paper.
Place packages directly on hot baking sheet in oven and cook for 20 minutes.
Brush half the egg wash on three sides of the half of the paper with the food on it.
Fold other half of circle over and seal parchment edge by making overlapping folds around the edge.
Bring up two opposite sides of parchment and fold several times over fish.
Cut 4 large heart shaped pieces of parchment paper or foil and place them on a sheet pan.
Sprinkle with salt and pepper and drizzle with extra virgin olive oil.
Pour 2 tbsp of wine over.
Roll 4 salmon fillets 1 1 2 pounds total in reserved liquid.
Place a salmon fillet in the center of each piece of parchment paper.
Open and place half the asparagus spears then a piece of salmon and the rest of the veggies.
Set four 15 inch squares of parchment on work surface.
Add half the lemon slices basil leaves and butter to the top.
Reserve liquid in bowl.
Bake packets until salmon is cooked through 20 22 minutes for medium go 2 minutes longer for well done.
Heat the oven to 400 degrees.
Drizzle with olive oil and sprinkle with pepper.
Top each with mint dill lemon pieces and capers.
Drizzle each fillet with 1 teaspoon of the oil then place lemon slices on top.
Place salmon fillet with skin side down in the middle of a large piece of parchment paper.
Season with salt and black pepper.
Preheat oven to 375 degrees f.
Use a slotted spoon to mound carrot mixture on one side of each sheet.
Fold the parchment paper in half.
Repeat with remaining parchment paper sauce salmon and 3 tbsp.