-Merry Christmas from Huckleberry Hill-
“Salmon en papillote” is a favorite recipe of both my mom and daughter. We often visited a French bistro in Carmel and this was their favorite entrée. Salmon in parchment is so simple and delicious. It’s terrific for a holiday dinner party or a weekday meal.
Do you have favorite easy dinners? I’ve been especially interested in foil wrapped or parchment wrapped ‘short cuts’ as well as sheet pan dinners. Feel free to share your photos, recipes and memories, I can be reached at huckleberryhilladventure@gmail.com.
Huckleberry Hugs, Maxine (A.K.A. “Molly”)
Make this parchment packet, place it in the fridge. Take it out when you are ready to eat. I often prep the parchment packet in the morning, especially if we plan to get home late due to after school activities or sport practice. By preparing ahead, the parchment wrapped salmon and veggies look like a present, waiting in your fridge, ready to make your dinner delightfully delicious.
I bake the salmon in parchment 18-20 minutes in a 375-degree oven. In this recipe I used the veggies that I had on hand. My daughter avoids carbs, so I didn’t add potatoes. Adjust this recipe to suit your family and their taste. If you do add potatoes, I suggest that you slice them, soften in the microwave (about 3 minutes) then place on bottom layer with olive oil and salt. Yummy!
-Gather-
Sheet Pan
Parchment Paper
Salmon Filet (remove skin)
Olive Oil
Himalaya Salt
Pepper
Crushed Pepper flakes (optional)
Fresh parsley or basil (optional)
Lemon
Veggies of choice (such as onion, tomato, asparagus, peppers, mushrooms and spinach)
Sliced and partially precooked potato or sweep potato slices (optional)
Pre-heat oven to 375 degrees. Bake 18-20 minutes.
Here are the steps that we use to make ‘easy baked salmon in parchment’:
