- 1.5 tablespoons of salted butter
- 800 g fillet salmon
- 500 g fresh asparagus
- 200 g mushrooms
- 1/2 teaspoon honey
- 1/2 teaspoon brown sugar
- 1 medium sized lemon
- 1 tablespoon soy sauce
- 1/2 teaspoon freshly ground black pepper
- Peel the skins on the stems of the asparagus thinly by pulling them lengthwise with a peeler. Cut them in half depending on their size. After removing the skin and excess fatty parts of the salmon lettuce, cut it into large cubes. Slice the cleaned mushrooms thinly. After grating the lemon peel with the thick part of the grater, squeeze the juice from the lemon.
- Salted Butter that you kept at room temperature; Mix with brown sugar, honey, soy sauce, lemon juice and freshly ground black pepper. Mix the asparagus, mushrooms and salmon pieces in a large bowl with the butter mixture you prepared.
- Cut 4 pieces of wax paper into large squares. After dividing the salmon mixture equally onto the wax papers, close the wax papers in the form of a bundle. Place the papers on the baking tray with the seams at the bottom. Bake in a preheated 200 degree oven for 20 minutes. Serve hot.
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