Salmon in Parchment

Salmon in Parchment

Stephen Davis Phillips

Provided by: Marco Canora

35 mins total 10 mins prep Full Screen

Servings

Ingredients

• 1 1/2 pounds salmon filet
• 2 tablespoons extra virgin olive oil
• Kosher salt
• 1 lemon, thinly sliced
• 1 shallot, peeled and thinly sliced
• 24 pitted black olives
• 2 tablespoons chopped parsley
• 1 tablespoon dry white wine
• Freshly ground blck pepper
• 4 large pieces of parchment paper

Directions

• Preheat the oven to 400 degrees. Cut the salmon into 4 equal pieces. Make 4 parchment packets (note: the fish can alternatively be cooked in foil) by folding 4 large pieces of parchment in half then cutting each into a semi-circle (when the paper is unfolded it will look like a clam shell).
• Lay the pieces of paper out flat. Rub one side of each with a little olive oil and salt. Place a couple of lemon slices on the oiled surface and put a piece of salmon filet on top. Put several more lemon slices on top of each piece of salmon. Scatter shallots, olives and parsley over each. Season the filets with a little more olive oil, salt, pepper, and few drops of wine. Seal each packet, tightly folding and pleating the edges from one corner around to the opposite side.
• Place the packets on a baking sheet and cook until the fish is firm, about 15 minutes. Remove the packages from the oven and serve.

• Filed under:
• Seafood,
• Fish,
• Italian,
• Mediterranean,
• Baking,
• Easy,
• Quick,
• Healthy,
• Main Dish,
• Dinner,
• Entertaining

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