Salmon Baked In Parchment

I choose to cook simple at times when I am in the lazy mood or when I am hooked on something serious but I promise you , this is FABULOUS! Salmon Baked in Parchment , impossible to dry out , moist and juicy and the fish doesn’t get all broken up with handling, and hardly any mess to clean up afterwards–now, that’s my kind of cooking when I am hooked on a new drama series ! :)) :p

Of all the fishes in the world, I heart Salmon the most…haha here is where I can increase my Omega 3 fatty acid intake. I chose to baked it in parchment paper…retained the moistness of the fish and the aroma of lemon & herbs is trapped in thus making the baked salmon delicious ..mmmm I will baked this again , that’s for sure. Easy and time saving and tastes wonderfully good!

step 1 : Sprinkle black pepper , sea salt and lemon juice on the aubergine slices

sprinkle fillet with sea salt, black pepper, chopped lemon rind,

place a hefty sprigs of fresh thyme on top of the fillet

Step 2: Place the aubergine slices on the parchment paper,

lay the salmon fillet on top and top with lemon slices

drizzle some olive oil on the fillet.

Fold the parchment over the salmon fish to seal
and baked for 18 -20 minutes (depends on size of fillet)
at 250 º C

I love the color...it whets my appetite...:p

looks so appetizing even before it is being baked in the oven :)

Cut open the parchment parcel and let the steam escape

and behold ..this is good and I can have the whole piece to myself :p

Salmon Baked In Parchment

Ingredients:

1 piece salmon fillet

sea salt

ground black pepper

1 aubergine ( cut into slices )

3 sprigs of fresh thyme ( tarragon, rosemary, dill or basil can be used )

1 lemon - squeeze juice, rind - chopped

olive oil

Preparation:

On a 12 inch square piece of baking parchment , exact size is unimportant as long as it’s big enough to create the packet.

Grind some toasted black pepper onto your salmon fillet , sprinkle with a little sea salt–on both sides. Place the fillet on top of the aubergine slices ( squeeze some lemon juice on the aubergine , sprinkle salt and some ground black pepper over the aubergine ).

Sprinkle top with chopped lemon rind and fresh thyme (you can also use fresh basil, tarragon, thyme or rosemary). Pour some olive oil over your fish fillet. ( you can dot butter on fish if you like)

Fold two opposite sides of the parchment paper up and over the salmon, roll down and flatten the fold against the fish. Take the open ends and fold over the salmon to seal; flip the packet over with the seam on the bottom.

Place on baking sheet and bake for 18 to 20 minutes at 250 º C

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