Parchment Baked Salmon
Baking in parchment paper is incredibly easy and delivers perfectly cooked fish that’s tender, flaky, and full of flavor. I’ve been doing this for years and even my husband who is more of a meat and potatoes guy devours the fish when it’s baked in parchment.
I love this cooking technique because you can prepare these little packets ahead of time. You can customize whatever you want to include in the packet and go with seasonal choices. I prefer fresh herbs, flavored oils and citrus as it flavors the fish perfectly. Since everything is contained inside the little packet, the fish is infused with the flavors and aromas of its parcel companions. You can even include couscous in the packets to have a complete meal in individual portions.
How to cook salmon in parchment:
Parchment Baked Salmon With Asparagus and Couscous
Ingredients:
Directions
Preheat oven to 400 degrees.
Place couscous in a medium mixing bowl and add hot tap water. Let sit for 10 minutes then drain.
Prepare the asparagus by cutting off the tough portion of the stems – about 1/4 inch from the bottom.
To prepare packages, place 3 lemon slices in the center of each parchment sheet and top with salmon. To the side of salmon place 1/4th of the drained couscous. Top with 1/4th of the asparagus, followed by 1/4th of the onion slices. Drizzle with olive oil. Season with salt and pepper.
Fold each sheet in half, covering the food. Beginning at the top fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Be sure to press as you fold to seal the packets well, or steam will escape. Arrange packets on a baking sheet.
Bake 14-15 minutes.
To serve, cut open the packets and serve directly in the parchment on a plate, or if using aluminum foil remove fish, asparagus and couscous with a spatula onto a plate.
Check out additional salmon recipes here:
Salmon Tacos With Chipotle Mayo Slaw and Pickled Onions
Marinated Grilled Salmon With Mango Salsa
Roasted Salmon with Greek Lemon Spinach Orzo With Feta Recipe
Grilled Salmon Burgers Recipe With Lemon Chive Aioli Sauce
Parchment Baked Salmon With Asparagus and Couscous
Ingredients
- 1 1/2 cups hot tap water
- 1 cup pearl couscous
- 4 oz salmon filets
- 12 lemon slices
- 1/2 red onion sliced into strips
- 1 bunch asparagus
- extra virgin olive oil
- salt and pepper to taste
- parchment paper or heavy duty aluminum foil torn into four, 18 inch sheets
Instructions
- Preheat oven to 400 degrees.
- Place couscous in medium mixing bowl and add hot tap water. Let sit for 10 minutes then drain.
- Prepare the asparagus by cutting off the tough portion of the stems - about 1/4 inch from the bottom.
- To prepare packages, place 3 lemon slices in the center of each parchment sheet and top with salmon. To the side of salmon place 1/4th of the drained couscous. Top with 1/4th of the asparagus, followed by 1/4th of the onion slices. Drizzle with olive oil. Season with salt and pepper.
- Fold each sheet in half, covering the food. Beginning at the top fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Be sure to press as you fold to seal the packets well, or steam will escape. Arrange packets on a baking sheet. Bake 14-15 minutes. To serve, cut open the packets and serve directly in the parchment on a plate, or if using aluminum foil remove fish, asparagus and couscous with a spatula onto a plate.
Thanks to our friends over at Safeway for letting us share this awesome recipe with you!
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