Parchment Baked Lemon Herb Salmon

Ingredients

• 4 piecessalmon fillets
• 1 largelemon
• 2 tablespoonsfresh dill
• 2 tablespoonsfresh parsley
• 3 clovesgarlic
• 2 tablespoonsolive oil
• 0.5 teaspoonsalt
• 0.3 teaspoonblack pepper
• 1 bunchasparagus spears

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Cut four large pieces of parchment paper, approximately 15x12 inches each, and place them on a baking sheet.

   ⏱ 5 min
2. 2

   In a small bowl, combine the minced garlic, chopped fresh dill, chopped fresh parsley, olive oil, salt, and black pepper. Stir well to create the herb mixture.

   ⏱ 3 min
3. 3

   Place one salmon fillet in the center of each parchment paper piece. Divide the herb mixture evenly over each salmon fillet, spreading it gently. Arrange a few lemon slices over the salmon and around it. If using, divide the asparagus spears among the packets, placing them alongside the salmon.

   ⏱ 5 min
4. 4

   To seal each packet, bring the two longer sides of the parchment paper together over the salmon. Fold the edges down tightly, creating a crimped seam. Then, roll and crimp the shorter ends tightly to form a secure, airtight packet. Ensure no steam can escape.

   ⏱ 2 min
5. 5

   Bake the parchment packets for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time may vary slightly depending on the thickness of your fillets.

   ⏱ 18 min
6. 6

   Carefully transfer the packets to plates. Open each packet at the table to release the aromatic steam. Serve immediately, perhaps with a squeeze of fresh lemon juice.