Salmon with mushrooms and asparagus

Ingredients

• 4 skinless wild salmon fillets
• 220 gr. mushrooms, cut into thin slices
• 220 gr. medium asparagus (about 1/2 bunch), cut in half lengthwise
• 4 onions, cut into thin slices
• 1/4 cup tea olive oil
• Grate 1 lemon, plus lemon slices for serving
• Coarse salt and freshly ground pepper
• 1/4 cup of tea water

Implementation

step 1

Preheat the oven to 200 degrees and cut four pieces of foil to such a size that each salmon fillet can fit and can be folded.

step 2

Put the mushrooms, asparagus and onion in oil in a large bowl. Sprinkle with lemon zest and season with salt and pepper.

step 3

Remove the asparagus from the mixture and distribute evenly on the foil, creating a layer. Fill each one with 1 piece of fish and then pour over the mushroom mixture. Add to each portion 1 tablespoon of water and "seal" the contents by closing the foil.

step 4

Bake for 9 minutes, carefully open the foil and serve the salmon with asparagus and mushrooms, garnishing with lemon slices.