March 30, 2016

Salmon Baked in Parchment Paper

Salmon baked in parchment paper is one of those easy to put together dishes, resulting in a flavorful, extremely moist and tender meat.  By pleating the edges and sealing the fish inside, you can guarantee that fish will cook in its own juices. And when you cut open the parchment ... the lemony-herb aroma is simply heavenly!



1 lb thick salmon fillet
1 garlic clove, sliced thinly
1 lemon cut into thin slices
1/2 cup chopped fresh dill
1 pat of butter, halved
olive oil
large piece of parchment paper

1. Preheat the oven to 400 degrees.
2.  Take the parchment paper and fold in half. Place on a baking sheet. Brush both halves with olive oil.
3. On the right-hand side, place half the lemon slices and half the chopped dill roughly in the same surface area where you are going to place the salmon fillet (next to the middle crease).
4. Season the skin of the salmon fillet with salt and pepper and place skin side down on the lemon slices and dill, next to the middle crease.
5. Season with salt and pepper the top side of the salmon fillet. Place thin slices of garlic, then the chopped dill, to be followed by the rest of the lemon slices. 
6. Top with the two pieces of butter.
7. Fold the parchment paper over the fillet so all the edges meet together. Starting with the bottom, right-hand edge, start pleating the edges, one on top of the other with sharp folds, until all open sides have been folded airtight.
8. Bake in 400 degrees for 25 minutes or until the parchment puffs up and turns brown. The salmon should be tender and flaky.

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