Salmon Asparagus and Leek in Parchment
Ingredients
- ½ bunch asparagus (about 8 ounces), trimmed and thinly sliced on the bias
- 1 small leek, white and pale-green parts only, thinly sliced, washed well, and drained
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 4 skinless salmon fillets (each about 5 ounces and 1 inch thick), preferably wild
- ¼ cup packed fresh herbs, such as tarragon, dill, basil, or parsley, or a combination, for serving
- Lemon wedges, for serving
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