Description
A simple method for baking salmon in parchment paper packets with vegetables and herbs.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 lemon, thinly sliced
- 1 cup asparagus spears, trimmed
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried dill
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Tear off two large squares of parchment paper, about 15 inches each.
- Place one salmon fillet in the center of each parchment square.
- Divide the asparagus and cherry tomatoes evenly between the two packets, placing them around the salmon.
- Drizzle each fillet and vegetable portion with 1 tablespoon of olive oil.
- Sprinkle each portion with 1/2 teaspoon of dried dill, salt, and pepper.
- Top each salmon fillet with a few lemon slices.
- Fold the parchment paper over the salmon and vegetables to create a tight seal, crimping the edges to form a half-moon shape.
- Place the packets on a baking sheet.
- Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily.
- Serve immediately, opening the packets carefully at the table to release the steam.
Notes
- You can substitute other firm vegetables like zucchini or bell peppers for the asparagus and tomatoes.
- Use fresh herbs like thyme or parsley if you have them available.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 3
- Sodium: 250
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 38
- Cholesterol: 95
Keywords: Salmon, En Papillote, Baked Salmon, Parchment Paper, Healthy Fish, Quick Dinner