Parchment Baked Salmon 4 Ways

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.
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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.
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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.
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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!
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