I love fresh Salmon, and used to eat it at least twice a week. It is super easy to cook, and comes out perfect every time, especially when you cook it in parchment. We had friends over for dinner, and I made sure to ask if they liked Salmon. They do–score.
I purchased a whole filet, and made sure it didn’t have any bones or scales.Cut the Salmon into equal portions (I didn’t weigh them), and place them in parchment paper cut to approximate size (you will need to measure before cutting to ensure that the paper will close tightly).Salt, pepper, a bit of olive oil, and two slices of fresh lemon on each piece of Salmon. Wrapped them. Start at one end of the parchment working your way to the other end, crimping the paper as best you can until fairly sealed. Place on a foiled baking sheet.Bake at 350 degrees for approximately 20 minutes. If you only have thicker slices of Salmon, check them at 15 minutes. My piece was a thin slice, and was a bit overdone (you can tell with Salmon if it ‘bleeds’ white). But it was still super tasty and tender. Our guests seem to enjoy the dinner as well. I made a nice, cheesy orzo with spinach and roasted broccolini (hybrid of broccoli and kale – I think it is sweeter), both recipes to come later in the week.
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