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Parchment Baked Salmon Recipe

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This recipe for Parchment Baked Salmon, by , is from Aspire Healthy Living: Set for Success, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dr. Peter Rugg

Category:
Category:

Ingredients:  
Ingredients:  
5 spears asparagus
1 (6 ounce) salmon fillet
salt and ground black pepper to taste
cup chopped basil leaves
EVOO Extra virgin olive oil
lemon, thinly sliced

1 sheet parchment paper, circular or square

Directions:
Directions:
Place an oven rack in the lowest position in oven and preheat oven to 400 F (200 C).

Take 1 piece of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides.

Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside.

Place the salmon fillet and asparagus in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Spread lemon slices over the top. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals.

Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet. Bake for 15 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
1
Personal Notes:
Personal Notes:
Easy to multiply ingredients for more servings.

 

 

 

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