Ingredients
20 asparagus spears, trimmed to 6 inches and halved lengthwise
4 large radishes, very thinly sliced
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
Coarse salt and freshly ground pepper
1 small red onion, thinly sliced
1/4 cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
3 tablespoons fresh tarragon
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Preparation
Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
Divide asparagus and radishes evenly among 4 parchment pieces, arranging mixture on 1 side of each crease. Lay 1 salmon fillet on top of each pile. Season each with 1/8 teaspoon salt and some pepper.
Toss together onion, zest and juice, tarragon, 2 teaspoons oil, and 1/2 teaspoon salt; divide among salmon, spooning over tops. Fold parchment over ingredients; make overlapping pleats to seal.
Bake on 2 baking sheets (2 packets per sheet) for 11 to 12 minutes for medium-rare or 13 minutes for medium. Unwrap; drizzle fillets with remaining 2 teaspoons oil.
