Parchment Baked Salmon

4.5
(90)

Cooking salmon in parchment paper is the best way to steam with great taste.

close up view of a salmon fillet with a lemon slice and herbs on parchment paper, with fresh basil leaves
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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
2

Ingredients

  • 1 (8 ounce) salmon fillet

  • salt and ground black pepper to taste

  • ¼ cup chopped basil leaves

  • olive oil cooking spray

  • 1 lemon, thinly sliced

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the lowest position.

  2. Place salmon fillet, skin-side down, in the middle of a large piece of parchment paper; season with salt and black pepper. Cut two 3-inch slits into fillet with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.

  3. Fold the edges of parchment paper over fillet several times to seal it into an airtight packet. Place sealed packet onto a baking sheet.

  4. Bake in the preheated oven on the bottom rack until salmon flakes easily and flesh is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read thermometer inserted into the thickest part of fillet should read at least 145 degrees F (65 degrees C). To serve, cut open the parchment paper and remove lemon slices before plating.

Nutrition Facts (per serving)

175 Calories
7g Fat
6g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 175
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 7%
Cholesterol 50mg 17%
Sodium 48mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 3g 10%
Protein 25g
Vitamin C 45mg 225%
Calcium 84mg 6%
Iron 1mg 7%
Potassium 495mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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