Salmon In Parchment Paper Recipe

Place salmon fillet with skin side down in the middle of a large piece of parchment paper. Place 1 salmon fillet half the asparagus and half the potatoes in the middle of one side of a prepared parchment paper. Drizzle with olive oil and sprinkle with pepper.

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Bring up two opposite sides of parchment and fold several times over fish.

Salmon in parchment paper recipe.

Use a slotted spoon to mound carrot mixture on one side of each sheet. Cut 4 large heart shaped pieces of parchment paper or foil and place them on a sheet pan. Fold remaining ends of parchment and tuck under. Sprinkle with salt and pepper and drizzle with extra virgin olive oil.

Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. Heat the oven to 400 degrees. Stuff chopped basil leaves into the slits. Roll 4 salmon fillets 1 1 2 pounds total in reserved liquid.

Place one fish portion in the middle of each parchment square. Open and place half the asparagus spears then a piece of salmon and the rest of the veggies. Cut 2 3 inch slits into the fish with a sharp knife. Fold the parchment paper in half.

Set four 15 inch squares of parchment on work surface. Place a salmon fillet in the center of each piece of parchment paper. Gather sides of parchment up over salmon to form a pouch leaving no openings and tie tightly with kitchen twine. Bake packets until salmon is cooked through 20 22 minutes for medium go 2 minutes longer for well done.

Fold the parchment or foil in half down the middle place a fillet with its garnishes and seasonings on one side of each fold the other side over and crimp the rounded edge tightly closed. Pour 2 tbsp of wine over. Reserve liquid in bowl. Preheat oven to 375 degrees f.

Repeat with remaining parchment paper sauce salmon and 3 tbsp. Brush half the egg wash on three sides of the half of the paper with the food on it. Place packages directly on hot baking sheet in oven and cook for 20 minutes. Drizzle each fillet with 1 teaspoon of the oil then place lemon slices on top.

Top each with mint dill lemon pieces and capers. Season with salt and black pepper. Add half the lemon slices basil leaves and butter to the top.

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