Sunday, April 21

Salmon Baked in Parchment Paper

If you don't like the fishy taste of salmon, this recipe is just for you! I discovered it years ago when our youngest fell in love with salmon. It's a great recipe for a number of reasons. The flavors are pleasing, it's a breeze to prepare, you can easily tailor it to suite your tastes and needs and it's healthy for you and your family. Now how many things can you say that about?

The wonderful thing about cooking with fresh ingredients is that you can throw in just about anything you want OR have on hand. Something that you find at the market one morning quickly becomes your evening meal. Perhaps as you are rummaging through your freezer you find a half of cup of frozen corn taking up much needed space....well throw it in as well. A recipe is no longer necessary, it takes on a new roll as a starting point and where it ends depends entirely up to you, your family and their tastes. Now that's the kind of cooking I like best. When an unassuming little recipe becomes a mere suggestion in the hands of a seasoned's magic. Really it is.

As far as this healthy salmon recipe goes it comes out delicious and moist every time, just the way it's written. But remember it's a guideline, nothing is written in stone and no one's watching you cook. If you love Tex-Mex food, throw in a can of rinsed and drained black beans, corn cut from the cob, substitute lime juice for the lemon and cilantro for the thyme. Don't have the fresh ingredients? Buy a can of Mexi-Corn and a can of Rotel tomatoes to top your Salmon. Serve it with a vibrant side salad topped with a little pico and chopped avocado and...voila, you've got yourself an incredibly delicious meal. Mediterranean you say? Throw in some chopped kalamata olives, artichoke hearts, capers, red pepper flakes and garlic. Your possibilities are endless, so enjoy the variety that the seasons and markets bring to your table.

Salmon Baked in Parchment Paper

  • 4 (5 ounces each) salmon fillets
  • 2 teaspoons olive oil 
  • Salt and freshly ground black pepper
  • 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
  • 1/4 cup chopped red onion or shallots
  • 2 tablespoons fresh lemon juice
  • 2 teaspoon fresh oregano
  • 2 teaspoon fresh thyme

  • Preheat the oven to 375 degrees F.
  • Rub salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, red onion/shallots, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
  • Place a salmon fillet, oiled side down, atop a sheet of parchment paper. Spoon the tomato mixture over the salmon. Fold the sides of the parchment paper over the fish and tomato mixture, covering completely; seal the packets closed. Place the parchment paper packets on a large baking sheet. Repeat until all of the salmon have been individually wrapped and placed on the baking sheet. Bake until the salmon is just cooked through, about 20-22 minutes. Using a large metal spatula, transfer the  packets contents to plates and serve.

You will not soon forget the tantalizing taste of this salmon dish, even the pickiest of eaters will be won over. It's perfect to assemble before you head to bed, put in the fridge, and pop in the oven when you come in from a long tiring day. A satisfying meal with little effort and hardly any clean-up, now that's my kind of meal! Double for 8 or half for 2. Live alone? Cook for 2 and freeze the rest for a rainy day....

Get out of your comfort zone and cook up 
something wonderfully fresh and innovative....'ll be glad ya did!


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