PARCHMENT BAKED SALMON: JUICY ATLANTIC SALMON WITH ÇOBAN SALATA

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is more affordable while still providing a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs are often less expensive and can be used directly.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Vinegar offers acidity at a lower price point.

Wash the spring onions, discard their roots, and cut the stems into 20-25 cm long thin strips, set aside.

Wash the dill and parsley, separate the stems from the leafy parts.

Wash and thinly slice the fresh ginger, set aside.

Measure 1/4 cup of soy sauce into a bowl.

Cut the parchment paper into ~40x35 cm sheets, set aside.

Rinse and blot the excess water on the salmon with paper towel.

Slice the salmon into roughly equal slices, set aside.

Place 1 piece of parchment paper onto a flat surface.

Put 1 slice of salmon in the center of the paper.

Drizzle 2 tbsp of soy sauce over the salmon.

Nestle 2-3 slices of fresh ginger on top of the salmon.

Place 2-3 slices of spring onions and 2-3 stems of parsley and dill over the ginger.

Fold the upper and lower edges of the parchment paper inwards, then fold down the side edges and tuck them under the wrapped salmon.

Repeat this process for all of the salmon pieces and place the wrapped packages on an oven tray.

Pre-heat the oven to 400 ℉ or 200 ℃ and bake the wrapped salmon slices for 20-25 minutes.

Let the Parchment-Baked Salmon rest in its package for 5 minutes before serving.

Carefully unfold a package, discard the spring onions and parsley-dill stems, and transfer the salmon slice onto a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens