Parchment Lemon Dill Salmon Recipe By Tasty Food

PARCHMENT LEMON DILL SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the asparagus, and add more oil, salt, and pepper.
• Place the onion, lemon, and dill on the salmon.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

SALMON IN PARCHMENT PAPER

Steps:

• Set your oven to 350. While it is heating up place a piece of parchment big enough for your fish on a cookie sheet.
• Place the fish on the parchment and then slice your butter into small pads and place on fish. Slice the lemon and place a 2-3 plices on fish and then lay dill on top.
• close up the parchment and place in oven.
• Cook for 25-30 minutes.

PARCHMENT GARLIC BUTTER SALMON RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half of the parchment, arrange the sliced potatoes. In a small bowl, combine the butter, garlic, and parsley. Drizzle half of the garlic butter mixture over the potatoes. Season with salt and pepper.
• Lay the salmon over the potatoes, and drizzle over the remaining garlic butter. Season with salt and pepper.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 30 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

BAKED SALMON TOPPED WITH GARLIC AND DILL CHEVRE

Steps:

• Preheat oven to 375 degrees fahrenheit.
• To form parchment paper packets: fold the parchment paper in half and cut out two heart shaped peices of parchment paper, using the fold as the center line as you would if making a valentine out of construction paper. Make sure you're hearts are each big enough to fit one of the filets easily within one half of the heart. Unfold hearts, place on baking sheet.
• Rub your filets in the olive oil to coat, then season with salt and pepper and a few squirts of lemon juice, if desired.
• Place each filet on one half of a heart, skin side down.
• Spread the top of each filet with the chevre, using as much as you like. You may not need the entire 3.5 ounces.
• Close the packets by folding over the other side of the heart, then rolling up and pressing the edges of the paper together starting at the top of the heart. Finish by twisting the pointed end to hold the packet together.
• Bake for about 20 minutes or until desired doneness is reached. I like to cut open the parchment paper during the last five minutes of cook time to make the cheese topping turn out a little brown and bubbly.

MICROWAVE SALMON FILLET EN PAPILLOTE

Steps:

• Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open.
• Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and dill. Sprinkle vegetables with 1/2 of salt, pepper, and dill. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander.
• Top with the lemon and sprinkle with wine. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly.
• Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

EASY LEMON AND DILL SALMON

Steps:

• Preheat oven to 180°C.
• Rub 2 sheets of aluminium foil with olive oil. (1/2 Tbsp per sheet).
• Slice salmon fillet in half, and place 1 piece on each sheet of foil.
• Mix lemon juice and dill together.
• Drizzle lemon mix over fillets, and wrap up parcels.
• Place in the oven for 20 - 25min, or until it flakes easily with a fork.
• Best served over fresh spinach leaves, or with your favourite stir-fried vegetables.

PARCHMENT TOMATO PESTO SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!