Step-by-Step Instructions: Let’s Build Some Magic

Step 1: Prep Your Parchment

• • Cut two 15x24-inch sheets of parchment. (I swear by Reynolds Kitchens®—it’s sturdy and won’t betray you with leaks.)

• • Fold each sheet in half, then unfold to create a crease. Think of it as your canvas.

Step 2: Layer the Goodness
On one side of each crease:

• • Mushrooms First: Arrange a small handful like a cozy bed.

• • Asparagus Next: Place 5-6 spears crosswise over the mushrooms (they’re the divas that need to steam properly).

• • Salmon Center Stage: Lay the fillet skin-side down. Season generously with salt, pepper, and red pepper flakes.

• • Butter & Garlic: Dot with butter and sprinkle garlic. Channel your inner Bob Ross—this is your “happy little cloud” of flavor.

• • Lemon & Herbs: Top with 2 lemon slices and a sprig of herbs.

Step 3: Fold & Crimp
Fold the parchment over the ingredients. Starting at one corner, crimp the edges tightly like you’re sealing a love letter. The crimped edges remind me of folding empanadas with my tía Rosa—except here, I’m using parchment instead of dough and zero judgment for messy corners.

Step 4: Bake to Perfection

• • Preheat oven to 400°F.

• • Bake parcels on a sheet pan for 15-18 minutes. The parchment puffs up like a smug little pillow, just like the conchas at my favorite panadería.

Step 5: The Grand Reveal
Slice open the parcels (careful—hot steam!). The salmon should flake like your resolve to eat salad every day in January, the asparagus tender-crisp, and the mushrooms swimming in buttery lemon broth. The sauce pools like liquid gold, the kind that makes you want to lick the parchment. (No shame