Turkey is front and center this week, but you’ll probably also need a dinner alternative that’s fast, delicious and company-worthy. Salmon baked in parchment paper* fits the bill.
Pretty and tasty, it takes minutes to prepare and uses minimal ingredients. It also gives you a chance to incorporate fresh backyard herbs and tangy Louisiana citrus.
Here’s what you do:
Preheat oven to 425 F. Spread a piece of parchment paper roughly 12 inches wide onto a cookie sheet. Arrange a row of 3-5 lemon slices on one side of the parchment, leaving enough paper to be able to fold it over later. Place an 8 oz. salmon filet, skin-side down, on top of the lemon slices. Drizzle the fish with olive oil and sprinkle with kosher salt and cracked black pepper. Top salmon with more lemon slices, (limes or kumquats work well, too), and fresh torn herbs such as parsley, chives and dill. Fold parchment paper over and tuck the edges together tightly to form a sealed packet. Bake for 10-12 minutes. Remove from oven. Cut a slit in the parchment to allow the steam to escape, and serve (in the parchment, if you like) with easy side dishes like roasted asparagus, Israeli couscous, gingered rice or fresh green beans with crispy shallots.
