Wednesday, April 28, 2010

Salmon in Parchment Packets

This is the last thing I have to share with you from the Everyday Food Jan/Feb 2010 edition!

Adam has come to be a big fan of salmon. He loved the pan fried salmon I made a few weeks ago and wanted to make it again. But I just had to try something different.

4 skinless salmon fillets, about 6 oz. each (I left the skin on because after baking it's a nice treat for the pups and Adam)
3/4 pounds green beans and/or asparagus, trimmed
lemon zest from 1 lemon
4 teaspoons capers, rinsed and drained
salt and pepper
4 teaspoons olive oil

Preheat oven to 400 degrees. Place salmon fillets in center of four 16-inch-long pieces of parchment paper. Top with green beans and/or asparagus, lemon zest and capers. Season with salt and pepper and drizzle each with 1 teaspoon oil. Fold parchment into an envelope - bring long ends of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.

Place packets on a rimmed baking sheet and bake until packets are puffed up and salmon is cooked through - about 15-20 minutes but this all depends on the thickness of the salmon.

Waiting to be wrapped up...

All enveloped up...

And done!

1 comment:

  1. I love cooking in parchment packets. So simple, and it really locks in the flavor. Great recipe!