Tender, flaky salmon is baked in a packet made out of parchment paper in this recipe. Parchment paper has lined many a baking sheet to make cleanup easier, but I am only just starting to discover its use for cooking ingredients as well. The ease of cleanup and the delicious recipes it has produced so far are definitely encouraging.
For this dish zucchini, dill, and lemon all add subtle flavor when baked with the salmon.
In order to make the parchment paper into a packet that can steam the salmon, begin by ripping off two large pieces of paper, about 15” or 16” long. Fold them in half and crease, then open back up. Place the ingredients on one side of the crease and fold the paper over the salmon.
To close the packet, fold small overlapping pleats in the paper. Once the sides are folded shut it should resemble a half-moon shape. The parchment packet is then ready to bake.
For serving, there are two options. The first option is to serve the salmon directly in the packet. Simply move it to a plate and cut it open down the middle. Or you could make a slit down the middle of the paper and use a large spatula to transfer all of the contents to a serving plate. This is one of the easiest recipes to clean up, which makes it perfect for a quick weeknight dinner. You just toss the parchment paper after the meal.
Although the salmon and vegetables are usually filling enough for me, if you would like to round out the dish a little more, add some cauliflower rice. When the salmon goes into the oven, grate and cook the cauliflower. It should finish cooking around the same time that the salmon is done to make a great accompaniment.
- 2 6-oz. salmon fillets
- 2 zucchini, halved lengthwise and thinly sliced
- 1/4 red onion, thinly sliced
- 1 tsp fresh dill, chopped
- 2 slices lemon
- 1 tbsp fresh lemon juice
- Extra virgin olive oil, for drizzling
- Salt and freshly ground pepper
- Preheat the oven to 350 degrees F. Prepare two large pieces of parchment paper by folding them in half to crease. Then open the papers and lay flat.
- On one side of the crease, place half of the zucchini, red onion, dill, and one lemon slice. Drizzle with olive oil and sprinkle with salt and pepper. Place a salmon fillet on top and drizzle with the lemon juice. Season with salt and pepper. Repeat with the second piece of parchment paper and remaining ingredients.
- Fold the parchment paper over the salmon to close, making a half-moon shape. Seal the open sides by folding small pleats in the paper. Place the parchment packets on a rimmed baking sheet and bake for 15-20 minutes until the salmon is opaque. Serve warm.
More Good Baked Salmon Recipes:
Herb-Crusted Baked Salmon
This is a simple but satisfying preparation for salmon, which could also be used on other types of fish for baking. Coconut flour, oregano, and parsley crust the salmon to add flavor. Serve with a side of vegetables or a salad for a quick and easy weeknight dinner.
2 6-8 oz. salmon fillets
1 tbsp olive oil
1/2 tbsp spicy Paleo mustard
1 tbsp coconut flour
1 tbsp fresh oregano, chopped
1 tbsp fresh parsley, chopped
Salt and freshly ground black pepper, to taste
1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and place the salmon on the prepared baking sheet, skin side down. Generously season with salt and pepper. Rub the olive oil and mustard into the salmon.
2. Mix together the coconut flour, oregano, and parsley in a small bowl. Sprinkle on top of the salmon fillets. Bake for 12-15 minutes, until desired doneness. Serve immediately.