Succulent Salmon in Parchment
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 slices onion, 1/4 inch thick, halved1 large carrot, cut crosswise into 4 sections, then quarter each section lengthwise into 4 sticks1/2 tsp Kosher (or other coarse) salt1/2 tsp freshly ground black pepper Four 4-ounce boneless and skinless salmon fillets, 1/2 inch thick 2 tbsp Extra-virgin olive oil 2 thin slices of lemon, halved 2 thin slices of navel orange, halved 4 sprigs flat-leaf parsley, for garnish (optional)
Serves 4
1. Preheat oven to 375 degrees.
2. Cut 4 sheets of parchment paper (12x16 inches).
3. Take one sheet of paper. In a 4 inch long section down the center, break apart and spread one of the onion quarters.
4. On top of onion, spread 4 sticks of carrots.
5. Place 1 salmon fillet on top.
6. Drizzle with 1/2 tbsp olive oil.
7. Season with salt and pepper.
8. Top fillets with 1 lemon piece and 1 orange piece.
9. Bring the two edges of paper on either side of the fillet together. Along the top edge, make a 1/2 inch fold. Continue folding down until you reach the top of the salmon. Then, close the ends of paper by making two 1/2 inch folds and tucking it snugly under the fish.
10. Place on a baking sheet. Repeat these steps until all four parchments have been filled.
11. Bake 15 to 18 minutes.
12. Carefully place hot packet on a plate, carefully slice open parchment, and serve immediately in the parchment packet.
Number of Servings: 4
Recipe submitted by SparkPeople user INDOBLONDE.
1. Preheat oven to 375 degrees.
2. Cut 4 sheets of parchment paper (12x16 inches).
3. Take one sheet of paper. In a 4 inch long section down the center, break apart and spread one of the onion quarters.
4. On top of onion, spread 4 sticks of carrots.
5. Place 1 salmon fillet on top.
6. Drizzle with 1/2 tbsp olive oil.
7. Season with salt and pepper.
8. Top fillets with 1 lemon piece and 1 orange piece.
9. Bring the two edges of paper on either side of the fillet together. Along the top edge, make a 1/2 inch fold. Continue folding down until you reach the top of the salmon. Then, close the ends of paper by making two 1/2 inch folds and tucking it snugly under the fish.
10. Place on a baking sheet. Repeat these steps until all four parchments have been filled.
11. Bake 15 to 18 minutes.
12. Carefully place hot packet on a plate, carefully slice open parchment, and serve immediately in the parchment packet.
Number of Servings: 4
Recipe submitted by SparkPeople user INDOBLONDE.
Nutritional Info Amount Per Serving
- Calories: 449.0
- Total Fat: 18.1 g
- Cholesterol: 166.2 mg
- Sodium: 517.3 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.4 g
- Protein: 63.9 g
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