Serves 4
This easy-to-make recipe combines tender salmon fillets with a colorful array of seasonal vegetables, delicately seasoned and sealed within parchment packets, allowing the ingredients to steam to perfection, locking in moisture and flavor. With minimal prep and maximum flavor, it’s a surefire crowd-pleaser that’s as healthy as it is delicious.
Ingredients (organic/biodynamic)
- 4 salmon fillets (about 6 ounces each), preferably line-caught, skinless
- 2 c. assorted vegetables (such as zucchini, bell peppers, and asparagus), chopped or sliced
- 1 lemon, thinly sliced
- 4 sprigs of fresh herbs (such as dill, parsley, or thyme)
- Celtic Sea Salt®, to taste
- Freshly ground peppercorns, to taste
Instructions:
- Preheat oven to 375°F.
- Cut four large squares of unbleached parchment paper, each about 12×12 inches.
- Place one salmon fillet in the center of each parchment square.
- In a bowl, toss the assorted vegetables together.
- Divide the vegetables evenly among the four parchment squares, arranging them around the salmon fillets. Top each salmon fillet with a couple of lemon slices and a sprig of fresh herbs.
- Fold the parchment paper over the salmon and vegetables to cover them completely. Starting at one end, make small, overlapping folds along the edges to seal the packets tightly. Make sure the packets are well-sealed to trap the steam during cooking.
- Place the sealed parchment packets on a baking sheet and transfer them to the preheated oven.
- Bake the packets for about 15-20 minutes, or until the salmon is cooked through and the vegetables are tender. The exact cooking time may vary depending on the thickness of the salmon fillets and the types of vegetables used.
- Carefully open the parchment packets (watch out for steam) and transfer the contents to plates using a spatula.
- Season as desired with Celtic Sea Salt and freshly ground black pepper.
- Serve hot, garnished with additional fresh herbs if desired.
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