POUCH BAKED SALMON
Prep Time: 5 min. | Cook Time: 15 min.
Cooking in a parchment paper pouch infuses a bouquet of flavors into this delicious salmon dish. I use this method at least once a week with my family and it gives everyone an opportunity to create their own infusion of flavors! Try Pouch Baked Salmon with Cranberry Pear Aged White Balsamic Vinegar and Blood Orange Infused Olive Oil for a sweeter finish. Swap out the veggie with thinly sliced potatoes for a heartier meal. Have fun with different flavors and ingredients. The possibilities are endless!
- Parchment paper
- 4-8 oz fresh salmon filet
- Lemon, thinly sliced
- Wild Fernleaf Dill Infused Olive Oil
- Grapefruit Aged White Balsamic Vinegar
- Fresh Dill, stemmed
- Salt and pepper
How it works...
Pre-heat oven to 425 degrees. Cut a large piece of parchment paper. Fold parchment paper in half and cut a half heart shape. When you unfold the parchment paper it should look like a heart. Place the parchment paper on baking sheet with one side of the heart centered.
Depending on the size of salmon, make a bed with the asparagus (4 oz salmon usually needs about 5-6 asparagus). Season with salt and pepper. Add two thin slices of lemon on top of Asparagus. Place the salmon on top. Drizzle one tablespoon of the oil and vinegar over the salmon. Season with salt and pepper. Sprinkle the top of salmon with dill. Then add 2 or 3 slices of the thinly sliced lemon.
Fold the parchment paper to create a pouch. Starting at the top of parchment heart, make little folds to create a seal. The bottom of the heart needs to be folded and tucked under the pouch.
Place the baking sheet in the oven for 15 minutes. Remove from oven and let it set for 5 minutes before opening the pouch. Open, plate, and devour!