Salmon In Paper Recipe

Season the salmon fillets all over. Cut 4 large heart shaped pieces of parchment paper or foil and place them on a sheet pan. Pour 2 tbsp of wine.

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Place one fish portion in the middle of each parchment square.

Salmon in paper recipe.

Fold a piece of parchment paper in half crosswise and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon and surround with 2 cut up asparagus spears. Place three slices of lemon on top of the salmon and drizzle with some olive oil and add the dill i forgot to add this until after the photos oops. Cut two 18 x 15 inch pieces of parchment paper.

Season the salmon with salt and pepper and place just off centre on a square sheet of greaseproof paper. Cut two 40cm square sheets of greaseproof paper and put a fillet in the middle of each sheet. Open and place half the asparagus spears then a piece of salmon and the rest of the veggies. Cover each with a spoonful of peas a clove of crushed garlic a squeeze of lemon juice and a drizzle of olive oil.

Bake for 15 20 minutes depending on how thick your salmon fillets are. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Place each piece of salmon on a large 12 inch circle of parchment paper so that they are 1 inch from the center. Step 2 wrap up like a parcel sealing each open end with a fold.

Fold the parchment paper in half. Fold the long side in half and cut into a heart shape. Add half the lemon slices basil leaves and butter to the top. Heat the oven to 400 degrees.

Bring up two opposite sides of parchment and fold several times over fish. Cut two 40cm square sheets of greaseproof paper and put a fillet in the middle of each sheet. Salmon and vegetables preheat oven to 450 f. Preheat oven to 375 degrees f.

Place on a baking sheet. Fold the greaseproof paper in half over. Drizzle with olive oil and sprinkle with pepper. Sprinkle 2 tablespoons of green onion over the lemon slices and fold the parchment paper over the salmon.

Add the salmon on top and the cherry tomatoes alongside. Lay the lemon slices and thyme on top of the salmon. Slice the leeks really thinly. Top each with mint dill lemon pieces and capers.

Slice the leeks really thinly. Fold the parchment or foil in half down the middle place a fillet with its.

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