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Lilly’s Table

 
 
© Lillys-Table.com Photo of Salmon in Parchment
 

Tags: Nut Free Gluten-Free Dairy Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Salmon in Parchment

 

Bundling salmon and a few extras in parchment paper keeps the steam and moisture in the fish— where it belongs. We suggest a technique for neatly wrapping up the parchment, but as long as it is wrapped and the seal is down on the pan it will cook up easily.

Ingredients

  • 10 ounces salmon, wild, cut in 4-6 ounce fillets
  • 1 pinch salt
  • 1 pinch black pepper, freshly ground
  • 1 lemon, thinly sliced
  • 1 red onion, small, thinly sliced

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.

The parchment needs to be about 1 1/2 feet wide & long. Place the salmon in the center of it and sprinkle with a pinch of salt & pepper. Lay the lemon and red onion slices around it. Drizzle with a splash of olive oil, season again with a pinch of salt & pepper if desired.

Fold two ends of the parchment paper up. Roll or fold down until you meet the salmon bundle. Fold the other two ends under the salmon. Place on a baking sheet with the ends of the paper below so the salmon is trapped.

Bake for 8-12 minutes until the salmon feels fairly firm to the touch. If you are uncertain, unwrap the salmon carefully and gently poke at it. When it flakes easily it is done.