Parchment Tomato Pesto Salmon Recipe By Tasty

Steps:

• Preheat the oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half of the parchment, arrange the sliced potatoes. In a small bowl, combine the butter, garlic, and parsley. Drizzle half of the garlic butter mixture over the potatoes. Season with salt and pepper.
• Lay the salmon over the potatoes, and drizzle over the remaining garlic butter. Season with salt and pepper.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 30 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

Steps:

• Preheat the oven to 400˚F (200˚C).
• Fold the parchment paper in half, then open up.
• Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F (65˚C).
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.
• Lay the salmon on the zucchini, and spread the pesto on top of the salmon. Top with tomatoes.
• Bake for 10-12 minutes.
• Enjoy!

Steps:

• Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
• Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the asparagus, and add more oil, salt, and pepper.
• Place the onion, lemon, and dill on the salmon.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

Steps:

• Preheat oven to 400°F (200°C).
• Fold the parchment paper in half, then open up.
• Trim the ends of the asparagus and lay them on one half of the parchment paper.
• Drizzle on oil and sprinkle on salt and pepper.
• Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
• Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
• Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
• Enjoy!

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the veggies, and pour on teriyaki sauce.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!