Imagine cutting open a steamy parchment packet to reveal a perfectly cooked salmon fillet, infused with vibrant lemon and colorful vegetables, that practically melts in your mouth! This Baked Salmon in Parchment recipe is not just a meal—it's a gourmet experience that transforms simple ingredients into a restaurant-worthy dish right in your own kitchen. Whether you're a busy professional seeking a quick, healthy dinner or a home cook looking to impress, this foolproof method guarantees a delicious, mess-free meal that will elevate your cooking game.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 lemon, sliced
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Ensure the rack is positioned in the center of the oven.
- Cut two large pieces of parchment paper, approximately 16 inches long, ensuring they're big enough to fully wrap the salmon and vegetables.
- Pat the salmon fillets dry with paper towels to remove excess moisture, which helps achieve better seasoning and cooking.
- Drizzle 1 tablespoon of olive oil on each piece of parchment paper, creating a light base for the fish and vegetables.
- Place one salmon fillet in the center of each parchment paper piece.
- Season the salmon fillets generously with salt and freshly ground black pepper on both sides.
- Arrange sliced zucchini and bell pepper around and on top of the salmon fillets.
- Place 2-3 lemon slices on top of each salmon fillet, allowing the citrus to infuse flavor during baking.
- Carefully fold and seal the parchment paper edges, creating a tight packet that will steam the fish and vegetables.
- Transfer the parchment packets to a baking sheet and place in the preheated oven.
- Bake for 15-20 minutes, depending on the thickness of the salmon fillets, until the fish is opaque and flakes easily with a fork.
- Remove from the oven and let rest for 2-3 minutes before carefully opening the parchment packets.
- Serve immediately, drizzling any remaining juices from the packet over the fish and vegetables.
Tips
- Choose Fresh Salmon: Always select high-quality, fresh salmon fillets with a bright, vibrant color and firm texture.
- Pat Dry for Crispy Edges: Thoroughly drying the salmon before seasoning ensures better browning and prevents steaming.
- Don't Overcook: Salmon is best when it's still slightly translucent in the center. Use a fork to check doneness—it should flake easily.
- Experiment with Herbs: Try adding fresh herbs like dill, thyme, or parsley inside the parchment for extra flavor complexity.
- Uniform Vegetable Cuts: Slice zucchini and bell peppers to similar thicknesses to ensure even cooking.
- Seal Packets Tightly: Proper sealing traps steam, creating a moist, flavorful cooking environment.
- Let It Rest: Allowing the salmon to rest for a few minutes after cooking helps redistribute juices, ensuring a tender result.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 30g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 85mg
