Flaky and tender salmon filets combine with lots of fresh veggies and my basil dressing for a delicious meal baked in parchment paper. It’s easy to put together and even easier to clean up!

It’s already Monday, again! Does anyone else feel like it’s always Monday? I must apologize for my lack of posts last week. I was home visiting my parents and preparing for my niece’s (and now goddaughter) baptism. I served up my Baked Macaroni and Cheese … it really is the best you’ll ever have!

Anyway, it’s back to the grind and today’s recipe is definitely one that will chase away the Monday blues! My salmon baked in parchment is the perfect all in one meal. It’s full of fresh vegetables, flaky salmon, and of course my basil dressing.

The great thing about this dish is that you can use whatever fish you like, whatever veggies you like, and flavor it however you want. It’s really that versatile. Think of this recipe as more of a guide – use my suggestions if you want, or substitute to suite your own tastes. I highly recommend the basil dressing though, it will go with any fish/veggie combo and it really creates a flavorful sauce!

This one couldn’t be any easier to put together – its just layering ingredients together.

The parchment packets are also easy to put together, just cut the parchment paper into a large heart and then layer your ingredients on one half. Fold over the half and seal the packets – there is a technique to do this without using anything to secure it, but I find it easier and quicker to just staple it!

You don’t want to just put a few staples in it; you want them to be sealed. To do this I like to fold the opening up and staple. I keep repeating that until I have the whole packet sealed. Then just pop them on a baking sheet and refrigerate until you’re ready to bake (up to 12 hours). I love putting these together in the morning and then when I’m ready to eat just pop them in the oven!

You’ve got a complete meal in one packet that will impress anyone you serve it to! The juices from the fish and vegetables collect in the parchment and mix with the basil dressing for an amazing sauce! The starch from the potato helps to thicken up the sauce a little and makes it creamy. You’ll think you have a cream or butter sauce, but it’s just the natural juices!

This is an impressive yet easy meal that is perfect for a romantic dinner or a dinner party. You can make it ahead and not have to worry about tons of dishes to clean up – what could be better than that?

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Salmon Baked in Parchment

 A whole meal baked in parchment! Flaky salmon, fresh vegetables, and flavored with my basil dressing. This meal is not only easy to put together, but the clean up is even easier!

| Serves: 2 | Prep Time: 10 Min | Cook Time: 17 Min | 

INGREDIENTS

1 Small Potato, halved and thinly sliced
2 Large Sheets Parchment, cut into a heart*
1 Handful Fresh Spinach
2 (6 oz.) Salmon Filets
¼ Cup Basil Dressing
¼ Cup Shredded Carrots
½ Yellow Bell Pepper, thinly sliced
6 Grape Tomatoes, halved

DIRECTIONS

Place the potato slices in a pot and cover with cold water. Bring the water to a boil and cook for 1 minute, drain and let cool while you prepare the rest of the ingredients.

Lay one parchment heart on a work surface and then lay half of the potatoes on one half of the heart. Layer half of the spinach on top of the potatoes and then top with a salmon filet. Cover the salmon with 2 tablespoons of the basil dressing and then top with ½ of the shredded carrots, ½ of the bell peppers, and half of the tomatoes. Fold the parchment over the salmon filet and seal the packet, using a stapler if necessary. Repeat with remaining parchment and ingredients.

Place the packets on a baking sheet and refrigerate until ready to bake, up to 12 hours.

Preheat the oven to 450º.

Bake the packets for 17 minutes. Remove from the oven and place each packet on a plate. Cut the parchment open at the table – you’ll eat it directly from the parchment packet. 

*Make sure to seal the packets well – you don’t want any steam to escape because you will lose the delicious sauce from the natural juices of the fish and vegetables. I like to fold up the two ends and pinch them together and staple all along the edge – you want to make sure you have no holes for steam to escape.