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.
Blessings.
Half of a package of cream cheese – soften in a bowl.
Add a quarter of cup of a purple onion, chopped; and one tablespoon of Worcestershire.
Mix thoroughly, then add the crab by folding the crab in gently. 
Spoon mixture into the mini bell peppers.
Bake until yummy, actually about 20 minutes at 350 or until the cheese is slightly browned.
These were really good, but definitely needed salt and pepper.
We just pan seared them, skin side down in a bit of olive oil.
Cook on the skin side first (about a third of the way through), and flip just to finish the cooking (maybe two minutes maximum).
Hint from Gordon Ramsey: score the salmon skin before cooking will ensure that the fish won’t curl up during cooking. It worked (like I question him and his suggestions – ha).
My plate with a bit of jasmine rice, an roasted snow peas. This will be my go to recipe for Salmon for a while.
Bake at 350 degrees for about 20-25 minutes. Be careful not to overcook. I almost overcooked these.
The brinieness from the caper oil, and the sweetness of the salmon are an incredible combination. 
My portion with a spoonful of parmesan risotto, and the salmon with the fried capers. I am seriously in love with this dish.
The use a rolling pin or chop as you like to crumble the pine nuts.
I added in some fresh parsley, and did a coarse chop.
I had purchased this beautiful salmon filet. I cut it into 4 equal pieces for cooking (and I left the skin on—love the skin especially when crispy).
Take the pine nut mixture and coat the top of the fish with it. 
Cook it with the pine nut side down first, cooking it 4-5 minutes.
Flip them, and cook until the skin is crispy. 
It was good, nutty, and succulent. I should have served the skin side up, but didn’t so it didn’t stay crispy. It was still very good. I did serve this with the 
This was amazing! It did four cherries at once! AND my fingers weren’t blue! So nice. 
And, yes, I have to label things, otherwise I forget what it is…at least I am honest! Blessings.
This time the tomatoes disappeared, and the seasoning was too much (what they had provided), but this was my favorite meal of the three that we tried. My plate:
mommajerryanns.com 