Salmon And Zucchini Baked In Parchment Recipes

SALMON AND ZUCCHINI SHEET PAN DINNER

Steps:

• Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes.
• Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.

PARCHMENT BAKED SALMON

Steps:

• Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
• Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
• Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
• Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.

SALMON AND ZUCCHINI BAKED IN PARCHMENT

Steps:

• Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
• On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
• To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks' note).

SALMON AND VEGGIES EN PAPILLOTE (IN PARCHMENT PAPER PACKS!)

Steps:

• Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
• In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
• Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
• Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
• Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.

BAKED SALMON IN PARCHMENT WITH VEGETABLES

Steps:

• Position racks in the center and top third of the oven and preheat to 375°F. Cut four 14-inch-wide pieces of parchment paper and fold each in half lengthwise. Cut out a wide curve from each piece of parchment, so when it is unfolded you have a heart shape about 12 inches wide. Mix the carrot, leek, zucchini, tomatoes, shallots, parsley, and tarragon in a medium bowl, and season lightly with salt and pepper. Brush each piece of parchment with olive oil. Place a salmon fillet on the bottom half of each heart and season the fillet with salt and pepper to taste. Divide the vegetables evenly over the top of each fillet. Drizzle 2-3 tablespoons each of olive oil and wine over each fillet. Fold the top half of each heart down, and crimp the edges tightly to seal. Place the parchment hearts on 2 baking sheets. Bake until the parchment is lightly browned, about 12 minutes for medium-rare salmon, 18 for well done. (I would never recommend well done salmon, but this recipe makes it so juicy it is hard to tell it is well done!) Place each parchment heart on a dinner plate. Serve immediately with lemon wedges. Let your guests pierce open their parchment hearts with the tip of a sharp knife (provide scissors, if you wish), being careful of any escaping steam. Adapted from a 2001 recipe from Cookstr.com. Original recipe copyright 2001, Art Smith