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Paper Salmon

Paper Salmon

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Karen

A tasty and clean way to bake salmon! Serve in paper with buttered new potatoes. Yummy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Place each piece of salmon on a large (12 inch) circle of parchment paper so that they are 1 inch from the center. Cover each with a spoonful of peas, a clove of crushed garlic, a squeeze of lemon juice and a drizzle of olive oil. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Place on a baking sheet.
  3. Bake for 15 minutes in the preheated oven, or until fish is able to flake with a fork. To serve, place the packets onto serving plates and cut open the center in the shape of a cross.
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Reviews

lucyimhome
187
7/29/2007

The basics of this recipe are good--it's just needs a touch more. I watched my French chef sister-in-law make fish in paper pillows and here's what she layered: 1.chopped leeks (I've also used green onion);2.sliced carrots; 3.fish fillet; 4. salt and pepper; 5. herbs--thyme is best; rosemary is wonderful; (I use fresh basil from the garden if possible.) 6. diced tomato; 7. Olive oil drizzled over. Bake in hot oven--550 til liquid is boiling, then reduce heat and bake 20 minutes. 5 minutes before serving, drizzle one tablespoon of whipping cream over fish (only if creme fraiche is not in house.) Most importantly, Marie says "if the fish is good, the dish is good."

jolynh87
50
2/20/2008

This recipe was very good. The salmon came out very moist. The only changes I made to the recipe were that I added a sprinkle of salt to each fillet, and in addition to parchment paper, I wrapped a second layer of tinfoil around the first packet to make sure if the parchment didn't open up. 15 minutes was long enough for me, unlike some of the others, however I did use small fillets. I served with hollaindaise sauce. Will be making this again.

laura08
36
1/26/2007

This was a good recipe. It could use some more lemon juice. The flavor was very light, but salmon dishes usually are a bit bland. I used butter instead of oil and string beans instead of peas.