Salmon in Parchment with Olive Butter Recipe

Step 1Preheat oven to 450 degrees F. In a medium bowl, blend butter, olives, lemon zest, juice, and salt.

Step 2Measure out 6 sheets of parchment paper, each 15 inches square. Fold each sheet in half, and use scissors to cut out a wide half heart along the parchment's seam, so that when reopened it forms a full heart. Repeat with remaining sheets.

Step 3Divide olive butter and vegetables into 6 portions. On a baking sheet, open 1 parchment sheet and spread a portion of butter on half the heart, at widest part. Top with portion of carrot and zucchini sticks, then a salmon fillet. Close parchment, making sure paper covers filling. Starting at the top, seal the package by folding over the edge and making a sharp crease. Repeat folding and creasing along the heart’s edge, folding pointed end under package to seal it. Repeating with remaining parchment cutouts, olive butter, vegetables, and salmon. (Assembled packages can be refrigerated overnight.)

Step 4Divide 6 packages between 2 baking sheets, spacing evenly. Bake until fish is flaky, 12 to 14 minutes. You'll hear juices bubbling, and packages may expand slightly when done.

Step 5To serve, cut open packages with a small serrated knife before sliding contents onto plates. Serve small bowls of orange sections and almonds at the table for topping.

Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

Salmon in Parchment with Olive Butter

Ingredients

Directions

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