Baked Salmon in Parchment with Julienned Vegetables

Name: Baked Salmon in Parchment with Julienned Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil, plus more for the parchment paper; Four 7- to 8-ounce salmon fillets, skin removed; Salt and freshly ground black pepper; 1 medium carrot, cut into thin matchsticks; 1 large leek, white part only, cut into thin matchsticks; 1 small zucchini, cut into thin matchsticks; 2 Roma or plum tomatoes, seeded and chopped; 1/4 cup minced shallots; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh tarragon; 1/4 cup dry white wine; Lemon wedges, for serving

Servings: persons

1/4 cup extra virgin olive oil, plus more for the parchment paper
Four 7- to 8-ounce salmon fillets, skin removed
Salt and freshly ground black pepper
1 medium carrot, cut into thin matchsticks
1 large leek, white part only, cut into thin matchsticks
1 small zucchini, cut into thin matchsticks
2 Roma or plum tomatoes, seeded and chopped
1/4 cup minced shallots
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1/4 cup dry white wine
Lemon wedges, for serving

1
Position racks in the center and top third of the oven and preheat to 375F.
2
Cut four 14-inch-wide pieces of parchment paper and fold each in half lengthwise.
3
Cut out a wide curve from each piece of parchment, so when it is unfolded you have a heart shape about 12 inches wide.
4
Brush each piece of parchment with oil.
5
Place a salmon fillet on the bottom half of each heart and season the fillet with salt and pepper to taste.
6
Mix the carrot, leek, zucchini, tomatoes, shallots, parsley, and tarragon in a medium bowl, and season lightly with salt and pepper.
7
Divide the vegetables evenly over the top of each fillet.
8
Drizzle 1 tablespoon each of olive oil and wine over each fillet.
9
Fold the top half of each heart down, and crimp the edges tightly to seal.
10
(The packets may be made up to 3 hours ahead and refrigerated until ready to bake.)
11
Place the parchment hearts on 2 baking sheets.
12
Bake until the parchment is lightly browned, about 12 minutes for medium-rare salmon.
13
Place each parchment heart on a dinner plate.
14
Serve immediately with lemon wedges.
15
Let your guests pierce open their parchment hearts with the tip of a sharp knife (provide scissors, if you wish), being careful of any escaping steam.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, plus more for the parchment paper, Four 7- to 8-ounce salmon fillets, skin removed, Salt and freshly ground black pepper, 1 medium carrot, cut into thin matchsticks, and more.

Yes, Baked Salmon in Parchment with Julienned Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!