Salmon Cooked In Parchment Paper Recipes
Description
Salmon cooked in parchment paper is a simple, tasty and healthy dish. It's perfect when you're looking for a quick and easy meal that's also full of flavor. The parchment paper seals in the moisture of the salmon, creating a juicy, tender texture. You can also add in different flavors and ingredients to the parchment paper to customize the dish to your preferences. This method of cooking is also great for preserving the nutrients of the fish, making it a healthy choice for any meal.
Ingredients
To make this recipe you will need: 1 pound of salmon fillet, 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of freshly ground black pepper, 1 tablespoon of minced garlic, 1 lemon, 1 bunch of fresh herbs.
Instructions
1. Preheat oven to 375°F. Place two large pieces of parchment paper on a baking sheet.
2. Place salmon fillet in the center of the parchment paper. Drizzle with olive oil and season with salt and pepper.
3. Sprinkle minced garlic and fresh herbs over the salmon. Cut the lemon into thin slices and place on top of the salmon.
4. Fold parchment paper over the salmon and seal the edges together.
5. Bake for 15-20 minutes, or until the salmon is cooked through.
6. Serve with steamed vegetables and a side of rice. Enjoy!
Equipment
To make this recipe, you will need: a baking sheet, parchment paper, a sharp knife, cutting board and a lemon squeezer.
Notes
If the parchment paper is not sealed properly, the steam will escape and the salmon will not cook properly. Make sure the edges are tightly sealed.
You can also use other types of fish, such as cod or tilapia, in this recipe. The cooking time may need to be adjusted depending on the thickness of the fish.
For extra flavor, try adding a tablespoon of butter or white wine to the parchment paper before baking.
Nutrition
One serving of this salmon cooked in parchment paper contains approximately 300 calories, 25 grams of protein, 10 grams of fat and 4 grams of carbohydrates. It is also a good source of omega-3 fatty acids, iron and vitamin B12.
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