Parchment Baked Salmon with Watercress
Creating parchment paper bundles in which to cook a combination of vegetables and fish (or other ingredients) helps to keep moisture in while speeding up cooking time. As the ingredients cook inside their little packages, flavors release and co-mingle, enhancing what is already a mighty fine tasting dish.
Ingredients
- 4 Tbsp Butter
- 5 Tbsp COCONUT OIL
- 1 Shallot minced fine
- 2 Lemons cut
- into thick slices
- 8 pieces Parchment paper – cut into
- 16” x 16” squares (approx)
- 2 lbs Salmon cut into 8 equal pieces
- 1 cup WATERCRESS or 2 handfuls, chopped
- 8 Good-sized pieces fresh dill.
- 2 cups Fresh snow peas
- 8 cloves Garlic, large with skin on
- 1 cup Cherry tomatoes, halved
Instructions
1. Preheat oven to 350 ̊F.
2. Melt coconut oil and butter in pan. Sautée shallot in oil and butter over medium heat until translucent. Remove from heat.
3. Place one piece of salmon on each square of parchment paper.
4. Divide watercress, snow peas and halved cherry tomatoes evenly amongst each sheet of parchment.
5. Place one clove garlic on each sheet. When the garlic bakes, it will get soft enough to squeeze out over fish.
6. Drizzle butter and shallot mixture over each.
7. Squeeze lemons and lay a sprig of dill on top of each.
8. Make a parcel out of each sheet of parchment by folding sheet over fish once, then brining sides in and folding again.
9. Place in hot oven and bake for 30 to 35 minutes.
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