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.
Add in 1/4 cup of balsamic vinegar, and 1/4-1/3 of a cup fig jam or preserves. Stir until blended, and simmer.
When it is well blended (simmer for about 8 to 10 minutes), add in two tablespoons of butter (I use unsalted butter).
The butter adds a richness to the sauce (I think).
Serve over the 
Thoroughly salt and pepper all sides of the loins.
Sear in a hot pan until golden on all sides.
Instead of placing the pan in the oven (still over 90 degrees here), I ended up using my toaster oven (preheated at 400 degrees). Roasted for about ten to twelve minutes.
Rest for about 5 minutes (tented with aluminium foil), then slice across the grain. My plate below.
David’s plate and his has the Fig Balsamic sauce on the pork. Recipe coming tomorrow. 
Melt three tablespoons of unsalted butter and add a large, finely chopped shallot.
Add salt and pepper, and cook until translucent.
Add in a cup rice, stirring to coat the rice with the butter. Cook until a bit browned.
For my liquid I use 2/3’s cup chicken stock and 1/3 cup wine (warmed – not hot or cold).
I also added four cloves of roasted garlic (smashed). It adds a nutty flavor and isn’t in your face garlicky. Add about a half of cup of liquid at a time, and stir until adsorbed.
Continue this process until the rice is tender (about twenty minutes) with adding the liquid until the three cups are in the rice.
When the rice is done, add in the cooked sweet potato. Stirring gently. 
Then my favorite part gets added – the Parmesan cheese. I like large bites of cheese, so I add in slices instead of grating it into the rice.
David’s plate below. I served this with a roasted pork loin with fig-balsamic sauce (recipe coming soon).
And my plate (note the extra Parmesan cheese!). 
I love this…and even though I am not supposed to eat rice, I think that this is okay (especially since the amount is less than a half of cup). I do concentrate on eating the protein first especially since my gastric sleeve surgery.
I expect a lot from others. My family gets this…some of my co-workers (well, bosses any way)…and friends—sometimes. I work hard. I expect others to do the same. I know and understand that this is unrealistic but that doesn’t mean I don’t want it to happen.
mommajerryanns.com 