Why Parchment Baked Salmon?
Baking fish en papillote, as the French would say, has many benefits.
The parchment pouch allows the fish to steam gently, making it retain more moisture. In other words, it won’t get all dried out. It’s also cooking in its own juices, so it retains more flavor.
Bonus: clean up is super easy. You just throw out the paper instead of spending lots of time scrubbing pans.
INGREDIENTS
- 1 salmon fillet
- 1 large square parchment paper
- 2 teaspoons dijon mustard
- 1 teaspoon low sodium soy sauce
- 2 lemon slices
DIRECTIONS
- Preheat oven to 375 F.
- Lay fish onto one side of parchment.
- Spread mustard over fish and drizzle with soy sauce.
- Arrange lemon slices on top of filet.
- Fold other half of parchment over fish and roll edges tight to seal and keep closed.
- Bake until the fish is cooked through, about 12 minutes.
WHY WE LOVE THIS RECIPE
Salmon is a delicious, rich source of protein and omega-3s, and this is a simple way to get it on the table quickly, served with lots of veggies on the side, of course.
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