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PARCHMENT BAKED SALMON




SERVINGS: 2 PREPPING TIME: 10 min COOKING TIME: 20 min



INGREDIENTS:

1/2 lbs salmon

1 zucchini

1 Roma tomato

1 lemon

1/2 bunch of dill

1/4 stick of butter

capers and chopped chives for serving

S&P




 

DIRECTIONS

  1. Preheat oven to 400°F.

  2. Slice the tomatoes and zucchinis on a diagonal. If needed slice your salmon into portions, about 3-4 oz. each. Prep two parchment paper sheets about 18-20 inch long and fold them in half.

  3. Layer zucchinis and tomatoes on one side of the parchment paper fold. Keep it tight, so you have enough paper to fold around the edges. Place salmon skin side down on top of the veggies and S&P to taste. Top the salmon with few slices of lemon, half of the dill and 2-3 butter slices on top.

  4. To close, fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. You should get something like a half-moon shaped perogy.

  5. Place the packets on a baking sheet and transfer to the oven. Bake for about 20 min.

  6. Once done, place the packet on a serving plate and cut the parchment paper lengthwise down the middle. Discard dill and lemon and garnish with capers and chopped chives. Enjoy!

NOTES:

This recipe is so versatile and easy, and the best part, it requires VERY little clean up after, as no pots, pans or baked dishes are used. Zucchinis and tomatoes are a great juicy combo, but do not hesitate to give this a try with ultimately any veggies that you love! Add onions, green beans, peppers, and potatoes.


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