Salmon In Paper Recipe

Season the salmon fillets all over. Drizzle with olive oil and sprinkle with pepper. Place one fish portion in the middle of each parchment square.

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Fold a piece of parchment paper in half crosswise and center a salmon fillet on one side of the paper.

Salmon in paper recipe.

Salmon and vegetables preheat oven to 450 f. Slice the leeks really thinly. Cover each with a spoonful of peas a clove of crushed garlic a squeeze of lemon juice and a drizzle of olive oil. Step 2 wrap up like a parcel sealing each open end with a fold.

Bring up two opposite sides of parchment and fold several times over fish. Season the salmon with salt and pepper and place just off centre on a square sheet of greaseproof paper. Sprinkle 2 tablespoons of green onion over the lemon slices and fold the parchment paper over the salmon. Lay the lemon slices and thyme on top of the salmon.

Fold the greaseproof paper in half over. Slice the leeks really thinly. Heat the oven to 400 degrees. Cut two 40cm square sheets of greaseproof paper and put a fillet in the middle of each sheet.

Cut two 40cm square sheets of greaseproof paper and put a fillet in the middle of each sheet. Add the salmon on top and the cherry tomatoes alongside. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Fold the parchment or foil in half down the middle place a fillet with its.

Preheat oven to 375 degrees f. Fold the parchment paper in half. Cut 4 large heart shaped pieces of parchment paper or foil and place them on a sheet pan. Fold the long side in half and cut into a heart shape.

Place 1 or 2 lemon slices on top of the salmon and surround with 2 cut up asparagus spears. Pour 2 tbsp of wine. Bake for 15 20 minutes depending on how thick your salmon fillets are. Open and place half the asparagus spears then a piece of salmon and the rest of the veggies.

Place three slices of lemon on top of the salmon and drizzle with some olive oil and add the dill i forgot to add this until after the photos oops. Place on a baking sheet. Place each piece of salmon on a large 12 inch circle of parchment paper so that they are 1 inch from the center. Top each with mint dill lemon pieces and capers.

Cut two 18 x 15 inch pieces of parchment paper. Add half the lemon slices basil leaves and butter to the top.

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