adapted from Pioneer Woman
serves 4
1 yukon gold potatoes, very thinly sliced (see note for Paleo, Whole 30, and AIP)
1 bunch asparagus, trimmed, each stalk cut in half
1/2 red onion, thinly sliced
1 lb center cut salmon filet, cut into 2 filets
2 tsp olive oil
1 lemons, thinly sliced
sea salt & freshly ground black pepper
a few sprigs of thyme
Preheat oven to 375F. Prepare 2 large ovals of parchment paper, and fold it in half.
Divide thinly sliced pieces of potato between parchment ovals and place on the bottom half of the parchment. Divide asparagus and red onion pieces between the ovals and place on top of potato slices. Drizzle with 1 tsp olive oil and then sprinkle with a few pinches of sea salt and pepper.
Place salmon filets on the vegetables. Drizzle salmon with remaining olive oil and a few pinches sea salt and pepper. Top with lemon slices and thyme sprigs.
Fold parchment paper over starting at one corner and pinching the edges over to close the packet. When the edges are completely closed, it will look like a calzone.
Bake the fish for 15 minutes on the center rack in the oven. Remove and unwrap, test fish and potatoes for doneness. Fish should be flaky in the center and potatoes are soft in center.
Serve immediately.
NOTE: For paleo, Whole 30, and AIP sub white sweet potatoes for yukon gold. Create parchment pouch with just sliced potatoes and bake for 15 minutes before adding asparagus, red onion, salmon, lemon and thyme. Follow recipe as written. For AIP, omit black pepper.