This baked salmon in parchment paper is a quick….no fuss dinner to make when you are pressed for time. Life and work have both been really busy lately and I’ve had little time to spend in the kitchen, so this salmon in parchment has been a dish I will turn to when I want something fast and I want something homemade…and I don’t want a mess to clean up afterward. You can use whatever fish you prefer and whatever vegetables you have on hand.
Sometimes I’ll just have a salad with this baked salmon…and other times, I’ll go to the trouble to make quinoa with lemon and arugula. Either makes for a nice light (and quick) side dish to serve with this baked salmon.
If you’ve never baked fish in parchment, I hope you give it a try. Experiment with different types of fish, assorted vegetables, and herbs and spices. Sometimes I might even add a little soy sauce and sesame oil in lieu of the extra virgin olive oil.
I hope you enjoy this baked salmon in parchment!
Nutrition Benefits: Salmon is always best if it’s wild caught king salmon. Wild caught king salmon is the best source of Omega-3s on the Planet. Omega-3s have far-reaching health benefits. According to WebMD, studies suggest that Omega-3s help lower the risk of heart disease, and they may also protect against symptoms of depression, dementia, cancer, and arthritis. Omega 3-s are good for reducing inflammation in the blood vessels, joints, and elsewhere in the body. They also slow the rate of plaque build-up in the blood vessels. Additional studies suggest that omega-3s may be beneficial in helping to treat the symptoms of attention deficit hyperactivity disorder (ADHD). Salmon is also a great source of protein.
Baked Salmon in Parchment Paper
2 pieces of salmon (approximately 1/2 pound each)
8-10 asparagus, ends trimmed and cut into 1-inch pieces
1 small red pepper, cut into thin strips
1 medium zucchini, sliced
1 medium yellow squash, sliced
One 1-inch piece fresh ginger, peeled and cut into julienne slices
juice from 1/2 lemon
4 lemon slices
2 teaspoons extra-virgin olive oil
kosher salt and freshly ground black pepper
(you can also use thinly sliced fennel, cherry tomatoes, and spinach)
Preheat the oven to 425 degrees. Cut four 12 x 12 pieces of parchment paper. Fold the paper in half, crease and unfold. Place a few pieces of red peppers in the center of the paper and top with the salmon. Arrange the remaining vegetables and lemon slices on the fish. Drizzle a teaspoon of olive oil over the vegetables and the lemon juice and a pinch of kosher salt and freshly ground black pepper.
Bring the top edge and the bottom edge of the parchment to enclose the packet. Roll the top of the paper over 2-3 times and crease as you make the folds over each other. Repeat on each side to enclose the fish and vegetables completely. Tie with cooking twine if the packet is too full and won’t stay completely closed. If you’d like to see a step-by-step guide on folding the parchment…just check here for a short video by Steamy Kitchen.
Place the fish packets on a baking sheet and bake for approximately 15 minutes, or more for thicker cuts of fish. As the fish cooks, the parchment paper will puff up.