Parchment Baked Salmon 4 Ways
Get a fancy dinner on the table in no time with these four easy salmon recipes and help from the LG ProBake Oven!
ASPARAGUS, DILL AND LEMON SALMON
Yield: 4 servings
Ingredients:
4 6-ounce salmon fillets
1 pound asparagus spears, ends trimmed 2 lemons, sliced into rounds
4 sprigs fresh dill
Preparation:
1. Preheat ProBake Convection Electric Single Oven Slide-In Range to 400 degrees F.
2. Place salmon fillets and asparagus on a plate and drizzle with olive oil and season with salt and pepper.
3. Place about 8 to 10 asparagus spears in the center but slightly off to one side of a rectangle of parchment paper.
4. Place a salmon fillet over the asparagus. Add 4 slices of lemon and a couple of dill sprigs.
5. Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge. At the end, tuck the final crease under the pouch to secure the seal. Repeat 3 more times with remaining ingredients. Place pouches on a baking sheet.
6. Bake for 12 minutes. Then remove from oven and rest for 2 minutes.
7. Open parchment, serve and enjoy!
PARSLEY PISTACHIO PESTO SALMON
Yield: 4 servings
Ingredients:
Pesto
2 cups flat leaf parsley
3 cloves garlic
3⁄4 cup shelled pistachios
1⁄2-3⁄4 cup olive oil
Half a lemon, juiced and zested
Salt and pepper to taste
Salmon Packet
1 pound small yellow potatoes
4 6-ounce salmon fillets
Preparation:
1. Preheat ProBake Convection Electric Single Oven Slide-In Range to 400 degrees F.
2. Pesto: Place all of the pesto ingredients into a food processor (starting with 1⁄2 cup olive oil) and blend. Add more olive oil if needed. Season to taste with salt and pepper and set aside.
3. Salmon packets: Using a mandoline, slice potatoes into thin coins. Season potatoes and salmon fillets with olive oil, salt, and pepper and set aside.
4. Lay out a quarter of the sliced potatoes in the center, but slightly off to one side of a rectangle of parchment paper.
5. Place a salmon fillet over the potatoes, and cover the top of the fillet with a layer of pesto.
6. Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge. At the end, tuck the final crease under the pouch to secure the seal. Repeat 3 more times with remaining ingredients. Place pouches on a baking sheet.
7. Bake for 12 minutes. Then remove from oven and rest for 2 minutes.
8. Open parchment, serve and enjoy!
ORANGE GINGER SESAME SALMON
Yield: 4 servings
Ingredients:
Orange Ginger Marinade
1⁄2 orange, zested and juiced
1 teaspoon minced fresh ginger
4 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon honey
1 teaspoon hot sauce
Salmon Packet
4 6-ounce salmon fillets
1 red bell pepper, seeded and thinly sliced
1⁄2 head of red cabbage, thinly sliced
1 carrot, cut into thin matchsticks
1⁄2 cup roasted sesame seeds
1⁄3 cup thin bias-cut scallions, for garnish
Preparation:
1. Preheat ProBake Convection Electric Single Oven Slide-In Range to 400 degrees F.
2. Marinade: In a small bowl, whisk together orange zest, 1 tablespoon of the orange juice, ginger, soy sauce, rice vinegar, sesame oil, honey, and hot sauce. Divide marinade in two.
3. Salmon: Place salmon fillets in a baking dish and cover with half the marinade. Marinate while you prepare the slaw.
4. In a large bowl, combine the bell peppers, cabbage, and carrots and coat with the other half of the marinade. Season with a bit of salt.
5. Lay out a quarter of the slaw in the center, but slightly off to one side of a rectangle of parchment paper.
6. Place a salmon fillet over the slaw, and cover the top of the fillet with sesame seeds.
7. Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge. At the end, tuck the final crease under the pouch to secure the seal. Repeat 3 more times with remaining ingredients. Place pouches on a baking sheet.
8. Bake for 12 minutes. Then remove from oven and rest for 2 minutes.
9. Open parchment, top with sliced scallions, serve and enjoy!
MEDITERRANEAN SALMON WITH OLIVE RELISH
Yield: 4 servings
Ingredients:
Relish
1 cup olives, pitted 2 garlic cloves
3⁄4 cup fresh parsley 2 green onions
2 tablespoons lemon juice
1⁄4 cup olive oil
Salmon Packet
2 cups cubed eggplant
1 red pepper, sliced into squares 1⁄4 cup fresh parsley, chopped
4 6-ounce salmon fillets
Preparation:
1. Preheat ProBake Convection Electric Single Oven Slide-In Range to 400 degrees F.
2. Relish: Place all of the ingredients in a food processor and pulse until finely chopped and combined.
3. Salmon packet: Combine eggplant, red pepper, and chopped parsley in a bowl.
4. Add half of the olive relish to the vegetables and stir to combine. Season to taste with salt and pepper.
5. Lay out a quarter of the vegetables in the center, but slightly off to one side of a rectangle of parchment paper.
8. Place a salmon fillet over the vegetables, and sprinkle relish over the top of the salmon.
9. Fold parchment paper over the salmon and seal the edges by making overlapping folds all around the edge. At the end, tuck the final crease under the pouch to secure the seal. Repeat 3 more times with remaining ingredients. Place pouches on a baking sheet.
10. Bake for 12 minutes. Then remove from oven and rest for 2 minutes.
11. Open parchment, serve and enjoy!
