Lemon Salmon packets
Lemon-fest week rolls on. Remember when Jan Brady rubbed lemon on her face to get rid of freckles? That has nothing to do with this recipe, I’m just wondering if you remember.
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Baking fish is quick and easy, especially when you do with the best item in the kitchen, parchment! The oven safe product that can be used for cakes and cookies extends its purpose when it comes to making this savory fish dinner.
Citrus and fish always pair well together and the parchment helps marry the two flavors and keep them sealed up tight. Using parchment to cook is not only a nice presentation, but also easy clean up!
Lemon Salmon packets
Ingredients:
4 boneless salmon filets
2 cups veggies
8 lemon slices
1 tablespoon lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 clove garlic, minced
Instructions:
Preheat the oven to 350 degrees.
In a small bowl, combine the lemon juice, olive oil, salt, lemon pepper and garlic. Set aside.
Take the squares of parchment paper and place the filets in the center. Put two lemon slices on top of each fish.
Add the veggies on top, evenly distributing them amongst the four packets. I’ve used fresh vegetables – whatever was in season at the farmer’s market – but frozen vegetables (in a mix) work just as well. Just let them thaw a little before adding them to the packets.
Sprinkle the tops of the fish+veggie packets with the lemon juice + spice combo.
Pull up the two sides of the parchment and roll to close. Then take the opposite sides and crimp to close. Place the packets on a baking sheet or in a baking pan.
Bake for 15 – 20 minutes depending on your oven, until cooked. Let cool slightly before you break open the packets. Be careful of the steam!
Love this recipe…so simple and delicious! I wish I could pin it! 🙂