The parcel helps seal in the heat and juices within, so the cooked salmon is juicy and flaky, just like being steamed. Best of all, you can serve the fish directly in the parchment paper (with a plate beneath), so cleaning up is as easy as the cooking.
Arrange ingredients on one half of a piece of parchment paper measuring 30 x 20 cm.
Fold the parchment paper over the salmon. Seal the parcel by folding in lengthwise, then followed by the two sides as shown.
Since there is still room in the oven, I baked the parcel alongside a small casserole of scallops and cherry tomatoes (and added spaghetti to make it an effortless pasta dish).
Feel free to add more ingredients (e.g. zucchini, mushrooms, bell peppers) or herbs (e.g. dill or thyme) before baking the parcel.
Serves: 1 parcel (for 1-2 pax)
Prep Time: 10 mins
Cook Time: 20 mins
- 1 piece salmon fillet (about 200 grams) skinned, de-boned and patted dry
- 6 lemon slices
- 8 cherry tomatoes scrutched gently or crushed slightly with a fork (but still whole)
- 10 grams butter cut to small pieces
- 1 tbsp olive oil
- salt and pepper to taste
- basil, spring onions or any herbs at hand for garnishing
- a piece of parchment paper measuring 30 x 20 cm
- Lay parchment paper on a work surface. Arrange 3 slices of lemon on one half of parchment paper, place fish on top of lemon. Arrange remaining lemon over the top of fish. Arrange cherry tomatoes alongside the fish. Scatter butter and drizzle with olive oil. Season with salt and pepper.
- Fold the parchment paper over the salmon. Seal the parcel by folding in lengthwise, then followed by the two sides.
- Baked at preheated oven of 200°C (392°F) for 20 minutes. When opening the parcel, be careful of hot steam coming out from it. Garnish with basil or spring onions.
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