Parchment Baked Salmon Recipe

Salmon: A rich, oily fish that is high in omega-3 fatty acids and perfect for baking.

Olive oil: Adds moisture and a subtle fruity flavor to the dish.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Provides a mild heat and depth of flavor.

Lemon juice: Adds a bright, tangy acidity that balances the richness of the salmon.

Garlic: Infuses the dish with a robust, aromatic flavor.

Cherry tomatoes: Adds sweetness and a burst of juiciness.

Asparagus: Provides a fresh, earthy flavor and a satisfying crunch.

Dill: A fresh herb that adds a slightly tangy and aromatic note to the dish.

When folding the parchment paper over the salmon and vegetables, make sure to create a tight seal by crimping the edges well. This ensures that the steam generated during baking stays inside the packet, which helps to cook the salmon evenly and infuses it with the flavors of the lemon juice, garlic, and fresh dill. Additionally, the steam will keep the salmon moist and tender.

• Salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a suitable alternative for baking.

• Olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good replacement for olive oil in baking.

• Salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• Freshly ground black pepper - Substitute with white pepper: White pepper offers a milder flavor and can be used in the same quantity as black pepper.

• Freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor, making it a good alternative to lemon juice.

• Minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though the flavor will be slightly less intense. Use about ¼ teaspoon of garlic powder per clove of garlic.

• Cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them a suitable replacement for cherry tomatoes.

• Asparagus - Substitute with green beans: Green beans have a similar crunch and can be cut into similar-sized pieces for a comparable texture.

• Fresh dill - Substitute with dried dill: Dried dill can be used in place of fresh dill, though you should use about one-third of the amount since dried herbs are more concentrated.

• Allow the salmon to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Wrap each fillet individually in plastic wrap or aluminum foil to maintain freshness and prevent the absorption of other fridge odors.
• Place the wrapped fillets in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and freezer burn.
• Label the container or bag with the date of storage. Salmon can be stored in the refrigerator for up to 3 days.
• For longer storage, freeze the wrapped fillets. They can be kept in the freezer for up to 3 months.
• When ready to enjoy, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the salmon in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat it in the microwave, but be cautious as it can dry out quickly.
• If you have leftover vegetables like cherry tomatoes and asparagus, store them separately in an airtight container. They can be added to salads or reheated alongside the salmon.
• For a quick meal, consider flaking the salmon and using it in salads, sandwiches, or pasta dishes. The flavors will meld beautifully with various ingredients.
• Always check for any off smells or changes in texture before consuming stored salmon. Freshness is key to enjoying this delightful dish.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the leftover salmon and vegetables on a baking sheet lined with parchment paper.
  3. Cover the salmon loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 15 minutes or until the salmon is warmed through. Check the internal temperature; it should reach 145°F (63°C).

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or a splash of lemon juice to the skillet.
  3. Place the salmon fillet and vegetables in the skillet.
  4. Cover the skillet with a lid and heat for about 5-7 minutes, turning the salmon halfway through to ensure even reheating.

• Microwave Method:

  1. Place the salmon and vegetables on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another microwave-safe plate to trap moisture.
  3. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. Add a splash of lemon juice to keep it moist.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the salmon and vegetables in a steamer basket over the simmering water.
  3. Cover and steam for about 5-7 minutes or until heated through. This method helps retain moisture and flavor.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the salmon and vegetables in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even reheating. This method gives a slightly crispy texture to the salmon.

• Oven: Used to bake the salmon packets at a consistent temperature of 400°F (200°C).

• Parchment paper: Essential for creating the packets that will encase the salmon and vegetables, ensuring even cooking and easy cleanup.

• Baking sheet: Provides a stable surface to place the parchment packets on while they bake in the oven.

• Knife: Needed to cut the asparagus into 2-inch pieces and to halve the cherry tomatoes.

• Cutting board: A safe surface for cutting the vegetables and preparing the salmon fillets.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, and lemon juice accurately.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Small bowl: Useful for mixing the olive oil and lemon juice before drizzling over the salmon.

• Tongs: Helpful for distributing the cherry tomatoes and asparagus evenly among the packets.

• Spatula: Can be used to carefully open the parchment packets once they are done baking.

Pre-chop vegetables: Cut the asparagus and cherry tomatoes ahead of time and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Prepare packets in advance: Assemble the parchment paper packets with salmon and veggies the night before and refrigerate.

Batch seasoning: Mix the olive oil, lemon juice, salt, and pepper in a bowl and drizzle over all fillets at once.

Quick clean-up: Line the baking sheet with foil to catch any drips from the packets.