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Ingredients
| olive oil: 1 Tbl |
| Yukon gold potatoes: 3 whole potatoes (small, cut into 1/2" slices) |
| pink salmon: 6 oz (fillet) |
| zucchini squash: 1/3 whole squash (julienned) |
| carrots: 1/2 (thinly julienned) |
| green onions - spring or scallion: 1 whole onion (cut into lengthwise strips) |
| ginger (minced): 1 tsp |
| white wine: 1 Tbl |
| parsley (chopped): 1 Tbl |
| fresh thyme: 1 tsp |
Parchment Baked Salmon for One
User rating:
Using a parchment pocket to steam the salmon is an easy way to make the fish tender, juicy and full of flavor from the fresh veggies and herbs.
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Prep Time
20 min -
Cook Time
25 min -
Servings
1 serving(s)
Tags
- Preheat the oven to 425°.
- For easy cleanup, cover a baking sheet with foil and lightly oil the center of it.
- Scatter the potato slices over the oiled area, then turn them. Salt and pepper lightly. Roast in the preheated oven for 10 minutes, turning once.
- Meanwhile, cut off an 18-inch piece of parchment paper, and fold it in half. Open it up, and on one half place the fish alongside the folded edge, after salting and peppering it on both sides.
- Pile the zucchini, carrot, scallion, and ginger on top of the fish, salt again lightly, and splash on enough wine to bathe the fillet(s) lightly.
- After the potato slices have had their 10-minute pre-roasting, arrange them on top or around the edge of the fish and sprinkle the herbs over all. Fold the other half of the parchment over, then fold in the open edge twice, and pleat it all around to make a semicircular airtight package. If it tends to open up where the folded edges meet, secure that place with a binder clip or a large paper clip.
- Place on the sheet pan, and bake for 12 minutes. If you have a fairly thick fillet, you may need to bake it 1 or 2 minutes more. Test with a skewer; if it goes in easily, the fish is done. Serve the fish in the parchment immediately.