Parchment Baked Salmon 4 Ways

From the creator

TOMATO PESTO SALMON Servings: 1 INGREDIENTS Parchment paper or aluminum foil, 12x18 inches 3 ounces green beans Olive oil to taste Salt & 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 & 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. Inspired by: http://www.cookingclassy.com/2015/07/pesto-salmon-and-italian-veggies-in-foil/ ------------------------------------------------------------------------------------------------------------------------------------------ TERIYAKI SALMON Servings: 1 INGREDIENTS Parchment paper or aluminum foil, 12x18 inches ½ cup carrots, thinly sliced 1 cup broccoli florets Olive oil to taste Salt & 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 & 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

Published 2016-07-22 · Watch on YouTube ↗
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