Mediterranean Salmon Cooked in Parchment
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for Mediterranean salmon is both good tasting and good for you.
The Martha Stewart Show, February Winter 2007
- 1 small bulb fennel, trimmed, cored, and very thinly sliced crosswise, reserving 1 tablespoon fronds
- Coarse salt and freshly ground black pepper
- 4 boneless skinless salmon fillets (4 ounces each), about 1/2 inch thick
- Extra-virgin olive oil
- 1 thin slice lemon, halved
- 1 thin slice navel orange, halved
- Finely chopped flat-leaf parsley, for garnish (optional)
- Preheat oven to 375 degrees.
- Cut 4 sheets parchment paper each measuring 12 by 16 inches. Working with 1 sheet at a time, lay 1/4 of the fennel in the center; season with salt and pepper. Place 1 salmon fillet on top; drizzle with olive oil and season well with salt and pepper. Top fish with 1 piece of lemon, 1 piece of orange, and sprinkle with 1/4 of the fronds.
- Hold long ends of paper together. Make a 1/2-inch fold and crease. Continue making 1/2-inch folds in the same direction until you reach the surface of the salmon. Make a 1-inch fold on each end of the 2 short ends and crease; fold short ends under fish and place on a baking sheet. Repeat process until all parchment has been filled. Bake until fish is just cooked through, 15 to 18 minutes.
- Transfer packet to a plate and carefully cut open parchment. Serve salmon immediately in parchment packet sprinkled with parsley, if desired.
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