Citrusy Parchment Baked Salmon and Veggies
An elegant, healthy way to enjoy fish and fresh vegetables. The packets create a steamy, moisture-trapping environment for the fish, cooking it perfectly and creating a flavorful, seasoned sauce for everything.
- Yield: Serves 4
Ingredients
Units
Scale
- 1 russet potato, very thinly sliced
- 1/2 cup olive oil, plus more as needed
- Salt and pepper, to taste
- 1 teaspoon Herbs de Provence, Italian Seasoning or Old Bay
- 2 garlic cloves, minced or grated
- 1 lemon
- 1 naval orange
- 4 salmon filets
- 1 cup halved cherry tomatoes
- 1 cup pitted olives (any you like)
- 1 bunch asparagus, trimmed of the woodsy ends
- Parchment Paper
SERVING SUGGESTION: Freshly chopped herbs (I like dill, chives, and/or parsley)
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Instructions
- Preheat the oven to 425 degrees F.Â
- Lay a (approx. 10 by 12-inch) piece of parchment paper on a baking sheet (it doesn’t have to be exact or even measured, just big enough to fully contain the ingredients when folded).
- Lay/shingle about ¼ of the potato slices in the middle of one half of the parchment paper. You want it about the size of a piece of salmon (keeping in mind that you’ll fold the other side over top, creating your packet). Season with salt and pepper.
- In a small bowl, combine the ½ cup olive oil, a pinch of salt and pepper, the herbs/spice blend, and the zest of both the lemon and orange (to taste).Â
- Lay a salmon filet over the potatoes, and add ¼ each of the tomatoes, olives, and asparagus. Drizzle with some of the garlicky olive oil mixture. Thinly slice the orange and lay a couple of slices over top of the salmon.Â
- Create a packet by folding the parchment paper over (in half, essentially) and sealing/crimping the edges so it’s fully enclosed and no air can escape. You can reference the photo in this post to get an idea of what it looks like.Â
- Repeat this process again with the four remaining pieces of salmon and the rest of the ingredients. When your 4 packets are ready and on the sheet pan(s), bake for 20 to 22 minutes, or until the fish is just cooked through and the veggies are nice and tender. Enjoy with some extra garlicky oil on the side for drizzling and a shower of freshly chopped herbs. (You can serve the whole, unopened packets so each diner can open their own, or you can transfer the contents of each to plates prior to serving).