Parchment Baked Salmon 4 Ways. Parchment Baked salmon 4 ways

Tomato Pesto Salmon


INGREDIENTS
Parchment paper or aluminum foil, 12 × 18 inches
3 ounces of green beans
Olive oil by taste
Salt and pepper to taste
6 ounces of salmon skins
2 tablespoons pesto
10 cherry tomatoes, halved
PREPARATION
1. Preheat oven to 350 ° F / 180 ° C.
2. Fold the parchment paper in half, then open.
3. On one half, lay green beans. Drizzle with oil and sprinkle with salt and pepper.
4. Place the salmon on green beans and pesto to spread. Top with tomatoes.
5. Fold the parchment paper over the salmon and cinch the paper along folding it over itself around the edges.
6. Bake for 20 minutes or until the internal temperature reaches salmon 145f / 63c.

Teriyaki Salmon

INGREDIENTS
Parchment paper or aluminum foil, 12 × 18 inches
3 ounces green beans
Olive oil to taste
Salt & amp; pepper to taste
6 ounces skinless salmon
2 tablespoons pesto
10 cherry tomatoes, halved
PREPARATION
1. Preheat oven to 350 ° F / 180 ° C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & amp; pepper.
4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F / 63˚C.

Teriyaki Salmon



INGREDIENTS
Parchment paper or aluminum foil, 12 × 18 inches
½ cup carrots, thinly sliced ​​
1 cup broccoli
Olive oil by taste
Salt and pepper to taste
6 ounces of salmon skins
2 tablespoons teriyaki sauce
PREPARATION
1. Preheat oven to 350 ° F / 180 ° C.
2. Fold the parchment paper in half, then open.
3. On one half, went broccoli and carrots. Drizzle with oil and sprinkle with salt and pepper.
4. Place the salmon on the vegetables and pour in the teriyaki sauce.
5. Fold the parchment paper over the salmon and cinch the paper along folding it over itself around the edges.
6. Bake for 20 minutes or until the internal temperature reaches salmon 145f / 63c.

Lemon Dill Salmon

INGREDIENTS
Parchment paper or aluminum foil, 12 × 18 inches
½ cup carrots, thinly sliced ​​
1 cup broccoli florets
Olive oil to taste
Salt & amp; pepper to taste
6 ounces skinless salmon
2 tablespoons teriyaki sauce
PREPARATION
1. Preheat oven to 350 ° F / 180 ° C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & amp; pepper.
4. Lay the salmon on the veggies, and pour on teriyaki sauce.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F / 63˚C.

Lemon Dill Salmon



INGREDIENTS
Parchment paper or aluminum foil, 12 × 18 inches
7 ounces
asparagus Olive oil by taste
Salt and pepper to taste
6 ounces of salmon skins
3 slices of white onion
2 slices of lemon
1 sprig fresh dill
PREPARATION
1. Preheat oven to 350 ° F / 180 ° C.
2. Fold the parchment paper in half, then open.
3. On one half, fold the asparagus. Drizzle with oil and sprinkle with salt and pepper.
4. Place the salmon on the asparagus and add more oil, salt and pepper.
5. Place the onion, lemon, dill and salmon.
5. Fold the parchment paper over the salmon and cinch the paper along folding it over itself around the edges.
6. Bake for 20 minutes or until the internal temperature reaches salmon 145f / 63c.

Garlic Butter Salmon

INGREDIENTS
Parchment paper or aluminum foil, 12 × 18 inches
7 ounces asparagus
Olive oil to taste
Salt & amp; pepper to taste
6 ounces skinless salmon
3 slices white onion
2 slices lemon
1 sprig fresh dill
PREPARATION
1. Preheat oven to 350 ° F / 180 ° C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & amp; pepper.
4. Lay the salmon on the asparagus, and add more oil, salt, and pepper.
5. Place the onion, lemon, and dill on the salmon.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F / 63˚C.

Garlic Butter Salmon



INGREDIENTS
Parchment paper or aluminum foil, 12 × 18 inches
1 white potatoes, thinly sliced ​​
Salt and pepper to taste
6 ounces of salmon skins
3 tablespoons butter, melted
1 clove of garlic
2 tablespoons fresh parsley, chopped
PREPARATION
1. Preheat oven to 350 ° F / 180 ° C.
2. Fold the parchment paper in half, then open.
3. In a bowl, mix oil, garlic and parsley.
4. On one side of the parchment and lay the potatoes. Drizzle with half the garlic oil mixture. Add salt and pepper as desired.
5. Place the salmon on a potato and sprinkle the remaining garlic butter. Add salt and pepper as desired ...
6. Fold the parchment paper over the salmon and cinch the paper along folding it over itself around the edges.
7. Bake for 30 minutes or until the internal temperature reaches salmon 145f / 63c.
8. Enjoy!

INGREDIENTS
Parchment paper or aluminum foil, 12 × 18 inches
1 white potato, thinly sliced ​​
Salt & amp; pepper to taste
6 ounces skinless salmon
3 tablespoons butter, melted
1 clove garlic
2 tablespoons fresh parsley, chopped
PREPARATION
1. Preheat oven to 350 ° F / 180 ° C.
2. Fold the parchment paper in half, then open up.
3. In a bowl, combine the butter, garlic, and parsley.
4. On one half of the parchment, lay down the potatoes. Drizzle on half of the garlic butter mixture. Add salt and pepper as desired.
5. Lay the salmon on the potatoes, and drizzle the remaining garlic butter. Add salt and pepper as desired ...
6. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
7. Bake for 30 minutes or until internal temperature of salmon reaches 145˚F / 63˚C.
8. Enjoy!