Salmon With Vegetables In Parchment Recipes

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PARCHMENT BAKED SALMON



Parchment Baked Salmon image

Salmon baked in parchment paper is the best way to steam in great taste.

Provided by tiger77

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 2

Number Of Ingredients 5

1 (8 ounce) salmon fillet
salt and ground black pepper to taste
¼ cup chopped basil leaves
olive oil cooking spray
1 lemon, thinly sliced

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.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 6.1 g, Cholesterol 49.9 mg, Fat 6.9 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 48.3 mg

SALMON VEGGIE PACKETS



Salmon Veggie Packets image

I feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It's the first French recipe I learned, and the delightful little packages are family-friendly. -Renee Greene, New York, NY

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons white wine
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium sweet yellow peppers, julienned
2 cups fresh sugar snap peas, trimmed
SALMON:
2 tablespoons white wine
1 tablespoon olive oil
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 medium lemon, halved

Steps:

  • Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat., In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables., Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets., Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape., To serve, squeeze lemon juice over vegetables.

Nutrition Facts : Calories 400 calories, Fat 23g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 535mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)



Salmon en Papillote (Salmon in Parchment) image

Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.

Provided by Florence Fabricant

Categories     dinner, easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 3

4 (6- to 8-ounce) skin-on salmon fillets
Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
Salt and pepper

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.

CITRUS SALMON IN PARCHMENT



Citrus Salmon in Parchment image

My mom taught me this trick for baking fish while keeping the moisture and flavors in. It is nearly foolproof and adapts easily; substitute regular oranges or other citrus, herbs and oils to your taste. Parchment paper is available in most grocery stores.

Provided by BenevolentEmpress

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 8

4 (4 ounce) wild salmon fillets
3 teaspoons olive oil
4 (12 inch) squares of parchment paper
1 blood orange, sliced into rounds
1 lemon, sliced into rounds
1 lime, sliced into rounds
1 bunch fresh dill weed
½ teaspoon lemon pepper

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Brush each piece of salmon on both sides with a light coating of olive oil. Fold each sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheets back up.
  • Place the salmon fillets skin side down onto the center of each piece of parchment. Sprinkle with lemon pepper, then place a sprig of dill onto each fillet. Cover with one slice of orange, one slice of lemon and one slice of lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.
  • Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packets on a baking sheet.
  • Bake for 12 to 15 minutes in the preheated oven, or until fish is able to be flaked with a fork. You may need to open one of the packets to check. To serve, place packets onto serving plates and use scissors to cut an X in the center, being careful not to cut the food.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 10.2 g, Cholesterol 67 mg, Fat 16.1 g, Fiber 2.9 g, Protein 23.7 g, SaturatedFat 3 g, Sodium 130.5 mg, Sugar 0.3 g

SALMON WITH SAGE BUTTER & ROOT VEGETABLES IN PARCHMENT



Salmon With Sage Butter & Root Vegetables in Parchment image

A beautiful one-dish meal with gourmet flair. All the ingredients are placed in a packet of parchment paper, which seals in moisture and allows the juices of the fish and the butter and spices to flavor the vegetables and keep the salmon tender. Some of the tastiest vegetables I've ever had, and best of all it's simple and requires very little clean-up.

Provided by Whats Cooking

Categories     One Dish Meal

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 (8 -12 ounce) boneless salmon fillets
1 small leek
1 small carrot
1/2 small parsnip
2 large cremini mushrooms
2 tablespoons unsalted butter, softened
1 fresh garlic clove
1 tablespoon fresh sage leaf (tightly-packed)
1 small lemon, juice of
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
2 teaspoons fresh chives, chopped finely
parchment paper (One 15x24 inch piece)
1/4 teaspoon dried thyme (optional) or 1/4 teaspoon fresh thyme (optional)

Steps:

  • Preheat oven to 400 degrees F.
  • Cut the tough green tops from the leek and slice the tender lighter-colored section into very thin rounds. Cut (julienne) carrot and parsnip into matchsticks approximately 1/2 inch long and 1/4 inch wide. Slice crimini mushrooms in half lengthwise and then into 1/4 inch slices.
  • Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.
  • Mix vegetables together. Lay in a nest about the size of the salmon filet on one side of the parchment paper. Place 1/3 of the sage-butter mixture on top of the vegetables.
  • Place salmon on top of vegetables and spread with the rest of the sage-butter mixture. Sprinkle chopped chives on top, distributing evenly.
  • Fold the other side of the parchment paper over on top of the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 12-15 minutes for a thin fillet, or 20-30 minutes for a thicker filet. Remove from oven and allow to sit for 5 minutes.
  • To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X. Peel back paper and enjoy!
  • (Alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables).

Nutrition Facts : Calories 296.8, Fat 16.8, SaturatedFat 8.3, Cholesterol 82.7, Sodium 405.2, Carbohydrate 12.1, Fiber 1.9, Sugar 3.9, Protein 25

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



Salmon and Veggies En Papillote (In Parchment Paper Packs!) image

Provided by Lexi

Time 28m

Yield 4

Number Of Ingredients 12

2 cups fresh spinach
2 cups asparagus, roughly chopped
1 summer squash, sliced thin
1 zucchini, sliced thin
1/2 teaspoon ground black pepper
1/2 teaspoon ground sea salt
1/2 teaspoon garlic powder
1 bunch fresh thyme
1 shallot, minced
2 garlic cloves, minced
1 lb salmon, sliced into 4 pieces
1 lemon, sliced into thin rounds

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.

Nutrition Facts : ServingSize 4, Calories 210 calories, Sugar 3.4g, Sodium 200mg, Fat 7.5g, SaturatedFat 1g, Carbohydrate 6.9g, Fiber 2.7g, Protein 25g, Cholesterol 50mg

BAKED SALMON IN PARCHMENT WITH VEGETABLES



Baked Salmon in Parchment with Vegetables image

A phenomenally easy and elegant main course to serve to your guest. The steam escapes from the packets of fish and al-dent vegetables. This one never fails to please. And easy to clean up as the parchment paper is non stick and goes right into the trash!

Provided by DCJim

Categories     Main Dish

Time 30m

Yield 4

Number Of Ingredients 10

4 7 - 8 oz Salmon filets skin removed
1 med Carrot julienned
1 large Leek julienned
1 med Zucchini julienned
2 med Tomatoes deseeded and chopped
1/2 cup Shallots diced fine
1/4 cup fresh Parsley chopped fine
1/2 cup fresh Tarragon chopped fine
1/4 cup Dry White Wine
Lemon Wedges for garnish

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

Nutrition Facts : Calories 307 calories, Fat 7.59161375 g, Carbohydrate 17.24355 g, Cholesterol 103.1927 mg, Fiber 3.49724996984005 g, Protein 43.118054 g, SaturatedFat 1.17610955 g, ServingSize 1 1 Serving (429g), Sodium 161.401075 mg, Sugar 13.7463000301599 g, TransFat 1.651684875 g

SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE



Salmon Fillet en Papillote with Julienne Vegetable image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 1 servings

Number Of Ingredients 10

1/3 cup julienned fennel bulb
1/3 cup julienned leeks, white part only
1/3 cup julienned carrots
1/3 cup julienned snow peas
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon whole coriander seed, ground fine
1 (8-ounce) salmon fillet, pin bones removed
1 orange cut into wedges with white, pithy membrane removed
1 tablespoon dry vermouth

Steps:

  • Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.

CILANTRO-BUTTER SALMON AND VEGETABLES IN PARCHMENT



Cilantro-Butter Salmon and Vegetables in Parchment image

A quick and easy way to make a complete gourmet meal in one little pouch - The parchment seals in moisture, making the salmon stay tender and the vegetables become delightfully flavorful.

Provided by Whats Cooking

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1 boneless salmon fillet (approximately 1/2 lb)
1/4 cup leek, sliced thinly
1 carrot, julienned
1 tablespoon cilantro chutney (coriander chutney) or 1 tablespoon pureed fresh cilantro
1 tablespoon ghee or 1 tablespoon butter
1 tablespoon lemon juice
fresh ground black pepper
1 pinch salt
parchment paper (One 15x20 inch piece)

Steps:

  • Preheat oven to 400°F.
  • One side of the parchment paper, place 1/2 the butter.
  • On top of the butter, arrange sliced leeks and julienned carrots.
  • Spread chutney or cilantro puree on salmon and place the salmon fillet on top of the vegetables. Place the remaining butter on top. Sprinkle with fresh ground pepper and no more than a pinch of salt.
  • Fold the other side of the parchment paper over the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 15-25 minutes (depending on thickness of fillet). Remove from oven and allow to sit for 3-5 minutes.
  • To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X.
  • Peel back paper and enjoy!

Nutrition Facts : Calories 261.7, Fat 12, SaturatedFat 4.9, Cholesterol 99.1, Sodium 207.5, Carbohydrate 5.2, Fiber 1.1, Sugar 2, Protein 32.2

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