Servings: 1
Tomato Pesto Salmon
INGREDIENTS:
- Olive oil to taste
- Salt & pepper to taste
- 6 ounces skinless salmon
- 2 tablespoons pesto
- Parchment paper or aluminum foil, 12x18 inches
- 3 ounces green beans
- 10 cherry tomatoes, halved
INSTRUCTIONS:
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
Teriyaki Salmon
INGREDIENTS:
- 1 cup broccoli florets.
- ½ cup carrots, thinly sliced.
- 6 ounces skinless salmon.
- Parchment paper or aluminum foil, 12x18 inches.
- 2 tablespoons teriyaki sauce.
- Salt & pepper to taste.
- Olive oil to taste
INSTRUCTIONS:
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on sal & pepper.
4. Lay the salmon on the veggies, and pour on teriyaki sauce.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
Lemon Dill Salmon
INGREDIENTS:
- Parchment paper or aluminum foil, 12x18 inches
- 6 ounces skinless salmon
- 3 slices white onion
- 1 sprig fresh dill
- 7 ounces asparagus
- olive oil to taste
- 2 slices lemon
- salt & pepper to taste
INSTRUCTIONS:
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
Garlic Butter Salmon
INGREDIENTS:
- Parchment paper or aluminum foil, 12x18 inches
- 6 ounces skinless salmon
- 1 clove garlic
- 1 white potato, thinly sliced
- 3 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped.
- salt & pepper to taste
INSTRUCTIONS:
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.3. In a bowl, combine the butter, garlic, and parsley.
4. On one half of the parchment, lay down the potatoes. Drizzle on half of the garlic butter mixture. Add salt and pepper as desired.
5. Lay the salmon on the potatoes, and drizzle the remaining garlic butter. Add salt and pepper as desired..
6. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
7. Bake for 30 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
