Parchment Wrapped Salmon En Papillote Recipe By Tasty

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 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
• 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 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:

• 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 degrees F (175 degrees C).
• Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
• Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
• Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

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!