I enjoy cooking with parchment paper as it holds in the juices and makes an ovenproof container for this recipe. Very easy and it always turns out good and moist.
Baked Salmon in Parchment with Julienned Vegetables
- about 1/8 to 1/4 cup olive oil
- four (7-8 oz) salmon filets, skin removed
- salt and black pepper, to taste
- 1 carrot, cut into thin matchsticks (I always have carrot shreds on hand that I use for all kinds of dishes such as this one)
- 1 leek, white part only, cut into thin matchsticks
- 1 zucchini, cut into thin matchsticks
- 2-4 roma tomatoes, peeled, seeded and chopped
- 1/4 cup shallots, minced
- 2 tbsp. fresh parsley or 1 tbsp. dried
- 1 tbsp. fresh tarragon, minced or 1/2 tbsp. dried (I prefer not to add this but thought I would include it in the recipe)
- 1/4 cup dry white wine (Pinot Grigio for example – use a wine you like to drink)
- lemon wedges
Position racks in the center and top third of the oven and preheat to 375 degrees. Cut four 14-inch wide pieces of parchment paper and fold each in half lengthwise. Cut out 1/2 of a heart shape so when you unfold it you will have a heart shape about 12-inches wide.
Brush each piece of parchment with oil. Place a salmon fillet on the bottom half of each heart and season with salt and pepper to taste.
Combine all of the vegetables, minced parsley and salt and pepper to taste. Divide the mixture evenly over the top of each fillet. Drizzle a little olive oil and wine over each piece of salmon. Fold the top half of each heart down, and crimp the edges very tightly to seal.
Place each heart on 2 baking sheets. Bake for about 12 minutes for medium-rare (I cook mine 10 minutes longer as I prefer my salmon to be firm when done)
Serve with lemon wedges. Be careful opening the parchment hearts because of any escaping steam.
Recipe by Cooking With Aunt Juju