Parchment Baked Salmon 4 Ways

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=l96aJe_OQVc

TOMATO PESTO SALMON • Servings: 1 • • INGREDIENTS • Parchment paper or aluminum foil, 12x18 inches • 3 ounces green beans • Olive oil to taste • Salt pepper to taste • 6 ounces skinless salmon • 2 tablespoons pesto • 10 cherry tomatoes, halved • PREPARATION • 1. Preheat oven to 350°F/180°C. • 2. Fold the parchment paper in half, then open up. • 3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt pepper. • 4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes. • 5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. • 6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C. • Inspired by: http://www.cookingclassy.com/2015/07/... • ------------------------------------------------------------------------------------------------------------------------------------------ • TERIYAKI SALMON • Servings: 1 • • INGREDIENTS • Parchment paper or aluminum foil, 12x18 inches • ½ cup carrots, thinly sliced • 1 cup broccoli florets • Olive oil to taste • Salt pepper to taste • 6 ounces skinless salmon • 2 tablespoons teriyaki sauce • PREPARATION • 1. Preheat oven to 350°F/180°C. • 2. Fold the parchment paper in half, then open up. • 3. On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt pepper. • 4. Lay the salmon on the veggies, and pour on teriyaki sauce. • 5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. • 6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C. • ------------------------------------------------------------------------------------------------------------------------------------------ • LEMON DILL SALMON • Servings: 1 • • INGREDIENTS • Parchment paper or aluminum foil, 12x18 inches • 7 ounces asparagus • Olive oil to taste • Salt pepper to taste • 6 ounces skinless salmon • 3 slices white onion • 2 slices lemon • 1 sprig fresh dill • PREPARATION • 1. Preheat oven to 350°F/180°C. • 2. Fold the parchment paper in half, then open up. • 3. On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt pepper. • 4. Lay the salmon on the asparagus, and add more oil, salt, and pepper. • 5. Place the onion, lemon, and dill on the salmon. • 5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. • 6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C. • ------------------------------------------------------------------------------------------------------------------------------------------ • GARLIC BUTTER SALMON • Servings: 1 • • INGREDIENTS • Parchment paper or aluminum foil, 12x18 inches • 1 white potato, thinly sliced • Salt pepper to taste • 6 ounces skinless salmon • 3 tablespoons butter, melted • 1 clove garlic • 2 tablespoons fresh parsley, chopped • PREPARATION • 1. Preheat oven to 350°F/180°C. • 2. Fold the parchment paper in half, then open up. • 3. In a bowl, combine the butter, garlic, and parsley. • 4. On one half of the parchment, lay down the potatoes. Drizzle on half of the garlic butter mixture. Add salt and pepper as desired. • 5. Lay the salmon on the potatoes, and drizzle the remaining garlic butter. Add salt and pepper as desired.. • 6. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. • 7. Bake for 30 minutes or until internal temperature of salmon reaches 145˚F/63˚C. • 7. Enjoy! • • All music provided by Audio Network and Warner Chappell Inc. Used with permission

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