When I was at Sur La Table yesterday, I was flipping through a recipe book and instead of using foil packets, the recipe used parchment paper packets; same thing. This dish is basically the same idea as my Shark Loin in Foil Packets, one of the first 6 entries of this blog.
The best thing about this is that there’s no clean up! Well, almost none.
[100% organic & wild salmon]
- Salmon fillet
- Salt & pepper
- 2 TBS butter
- Handful baby spinach leaves
- 2 tomatoes, diced
- ¼ cup basil, chopped
- 1 medium shallot, chopped
- Olive oil
- Juice of half a lemon
Preheat oven to 450ºF. Get a large sheet of parchment paper (A3 paper size) and place the spinach leaves on the bottom. Place the salmon fillet over the spinach and sprinkle with salt and pepper. Place the butter on top of the salmon.
Mix the tomatoes, basil, and shallots together with some olive oil and the lemon juice. Scoop the tomato mixture on top of the salmon with some juices. Wrap the parchment paper like in the picture, or any other way you find possible.
Bake for 20-25 minutes, salmon should be very, very, very juicy and tender – not dry at all.
*Thank you Patricia for the French name change.